INDIAN CHICKEN CURRY by CHEF DAN:
Serves 4
INGREDIENTS:
1 tablespoons olive oil
1 pound skinless, boneless chicken breast cut inch 1-inch pieces
I onion, thinly sliced
1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1/2-teaspoon black mustard seeds
3 potatoes, diced
2 green peppers, sliced 1 cup frozen peas
Stems from 3 springs fresh cilantro, chopped, plus 1/4-cup cilantro leaves
1 can (19oz) can MAE PLOY coconut milk (1 cup thick, 1 cup thin)
3 tablespoons South Indian Curry Spice Mix (recipe to follow)
1/4-cup cashews, toasted
DIRECTIONS:
1. In pot, heat oil over medium-heat until bubbling.
2. Add mustard seeds and let the sizzle for 1 minute.
3. Add garlic, ginger sliced onion, peppers, and cilantro stems, cook for 5 minutes.
4. Add CURRY SPICE MIX and cook for 6-8 minutes, stirring often.
5. Start adding pieces of chicken a little at a time.
6. Stir until chicken are well coated with the spices, and then add more chicken.
7. When all the chicken has been stirred in, add the THIN coconut milk.
8. Add pinch of salt. Peas, and the potatoes,
9. Reduce heat to medium-low, cover and simmer for about 40 minutes.
10. Remove cover and bring liquid to a boil, and boil 3-5 minutes or until sauce is thickened.
11. Then add THICK coconut milk and cilantro leaves.
12. Return liquid to simmer and season with S & P. garnish with toasted cashews.
13. Serve with rice.
SOUTH INDIAN CURRY SPICE MIX.
1. 1 teaspoon grape-seed oil
2. 1 tablespoon EACH coriander seeds, fennel seeds, cumin seeds.
3. 4 whole cloves, 2 green cardamom pods, 1/2-inch piece cinnamon stick.
4. 1/2 teaspoon EACH black peppercorn, turmeric, ground cayenne pepper.
5. In frying pan add oil and when hot add spices, except cayenne pepper and turmeric, stirring and cook 30 seconds.
6. Put in coffee grinder, and grind to a powder, process 1 minute.
7. Stir in cayenne pepper and turmeric, mix well. ENJOY DAN: BON-APPETITE:
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