This was a bit of a combo from a Rachel Ray and a Jacques Pepin, so what do you call that?! My earlier chicken curry recipes have all been great, but I always like to experiment. I wasn’t sure I’d like the tomatoes but I think this was one of the best curry recipes I’ve made.
Rachel Ray contributed the curry powder and the mango chutney. Jacques Pepin contributed the coconut milk and curry paste. (Yep, I did both curry powder and curry paste.)
This served 2 adults with one huge lunch portion for leftovers, so call it 3-4 servings.
Chicken Curry with Curry Powder
- 2 Tbs oil
- 4-6 chicken tenders
- 1/2 an onion, cut in half and then sliced
- 2 cloves garlic, minced or pressed
- salt and pepper to taste
- 2 tsp curry powder
- 12-14 ounce can of unsweetened coconut milk
- 1-2 tsp curry paste
- 1 can diced tomatoes since I didn't have fresh ones handy
- 1/4 cup fresh basil
- Major Grey's mango chutney on the side
- Start your rice cooking. For 3-4 people, I usually use 1 cup rice and 2 cups water, plus 1/2 tsp of salt. Bring to a boil, reduce to a simmer, cover and cook 20-25 minutes. If it gets done before the curry is done just turn the heat off and let it sit a bit.
- Heat the oil in a pan at a medium heat.
- Cut the chicken into bite size pieces. Obviously you could use pretty much any boneless chicken parts. I'd just bought a bag of chicken tenders by mistake so that's what I used.
- Add the onion and garlic to the heated oil and cook for about 10-15 minutes, stirring frequently.
- Salt and pepper to taste. Stir in the curry powder and cook another minute.
- Add the coconut milk and stir, then stir in the curry paste. (You can use red or green curry paste, depending on how hot you like it. Red works for me.) Cook another few minutes, stirring.
- Add the chicken and cook at a simmer until the chicken is done, about 4-5 minutes. Add the tomatoes and cook till heated through. Alternately, you could add peas or bamboo shoots or.... Stir in the basil.
Rachel Ray had you mix in the chutney. I prefer to serve it on the side. It adds a nice sweet counterpoint to the potentially spicy curry, but serving it on the side lets everyone control their own meal.