My husband is a fan of Indian food so I went in search of a good Chicken Curry recipe. Little did I know that there would be as many takes on Chicken Curry as there are on BBQ.
I also wanted to make my own Curry Blend so that I could adjust the heat to suit our taste. So this recipe is an amalgamation of the many variations I read, my desire to make use of some produce from our garden, and a couple of my own twists.
Jules’ Chicken Curry
4 fresh skinless, boneless chicken breasts, cubed
2 fresh tomatoes, minced
1 sweet yellow onion, minced
3 cloves of garlic, finely minced
1 head of fresh parsley, minced
1 tbsp fresh ginger, minced
1 tbsp coconut oil
1/4 cup water
14 oz can unsweetened coconut milk
2-3 tbsp Agave Nectar, Honey or sugar-free sweetener of your choice
1 tsp salt
1/2 tsp white pepper (black is fine, too)
1/2 tsp turmeric
1/2 tsp dry mustard
1/2 tsp ground coriander
1/2 tsp cinnamon
1/4 tsp ground cardamom
Dash of cayenne pepper (to taste)
1. Prepare the tomatoes, onion, garlic, parsley and ginger by mincing finely. A food processor makes this step quick & easy. The mixture is similar to a sofrito.
2. Preheat a large skillet over medium heat. Add the oil and sauté the vegetables until translucent, about 10 minutes. Season with Kosher salt to taste. Remove the veggies from the pan and set aside.
3. Add a bit more oil to the pan and add the cubed, raw chicken. Sauté until the chicken just begins to turn brown. Don’t over cook it.
4. While the chicken is browning, place all the ingredients for the Curry Blend into a medium bowl and mix. Add 1/4 cup water and the entire can of unsweetened coconut milk to the bowl and blend well.
5. When the chicken has just begun to brown, return the sautéed veggies to the pan. Add the coconut milk and curry blend mixture to the pan and stir well to combine. Reduce the heat to low and let simmer for 10-15 minutes. The chicken should be fork tender.
6. Add the agave nectar or honey and taste for desired sweetness. May be omitted if desired.