[CH] Another Chicken Curry
Doug Irvine (dougandmarie@home.com)
Thu, 30 Sep 1999 19:21:43 -0700
Well, it is the month end, which means I am hard at work....however we
still have to eat, so I decided to do a Chicken curry....mine are all
different, and so is this one...if you do not like garlic, or ginger,
quit now!
1 1/2 lbs boneless, skinless, chicken breast, cut into 2 inch pieces
1 large white onion, chopped, medium fine( softball size)(dat is
a large baseball)
6 cloves of garlic, chopped fine
1 two inch piece of fresh ginger, peeled and minced
1 14oz can of coconut milk
1 large tomato, peeled, seeded and chopped into chunks
1 tbls Madras curry powder
2 tbls red curry paste (thai)
2 tbls dry sherry
2 tbls cornstarch
1 tbls sesame oil
Salt and Calvin's to taste(liberally with the latter).
Marinate the chicken pieces in the sherry and cornstarch for about 15
minutes or more, then heat some of the oil in a wok or large pan, and
stir fry those pieces until well browned, removing as they do....set
aside and keep warm. In the oil remaing in the pan or wok, add a little
more, and throw all of the onions, garlic and ginger in at the same
time, and let simmer on low heat until the onion is transparent, and it
is all very fragrant....addthe curry powder, red curry paste and the
reserved chicken pieces, about two thirds of the coconut milk, and let
this simmer for about half an hour, then add the tomato which has been
peeled and de-seeded...taste for seasoning, add salt, Calvin's and let
go for another few minutes,then add the rest of the coconut milk....this
should be a medium thin curry, to accompany either plain boiled rice,
or fried rice, should you have leftover rice...sprinkle with sesame oil,
chopped scallions(green onions) and serve. My biggest critic(Marie)said
it was absolutely fantastic!! cheers, Doug in BC You there David Smith?
This one is as good as the pork tenderloin!