Chicken Curry

This is where the other half of my 5-pounder chicken went (see chicken afritada recipe). On weekends, I try to prepare 4 to 5 dishes for my daughter’s weekday lunches so I don’t worry about what she eats while I am at work, buried in work. I keep the prepared dishes in plastic containers, ready for her to reheat in the microwave. Unfortunately, there are weekends I don’t get around to it, what with the piled laundry and house cleaning waiting to be done (on my only days of rest and relaxation! Welcome to America’s fast life lane!). The poor child has to resort to fat-and-calorie-laden offerings of fast food establishments on her way to school (her college is within walking distance of our house and the road is dotted by A&W and KFC restaurants!). But this weekend, I’ve been good! I resisted the urge to take a much-needed nap and cooked up a storm instead.

Curry is a stew-like dish prepared with coconut milk and a mix of spices such as tumeric, coriander and cumin, to name a few. It is usually served with or over rice. Although its roots come from India, I found it also to be widely popular, during my visit there a couple of years ago, in Japan. Ever had “kare udon” (curried noodles)? The Japanese variation however, is sweeter and milder in flavor compared to its Indian counterpart, and the addition of honey and apples is fairly common.

 

Makes 4 servings

Ingredients

2 lb chicken, cut into serving parts
2 potatoes, peeled and quartered
1 carrot, peeled and cubed
1/2 small onion, sliced
1/2 small red bell pepper, seeded and sliced into wide strips
1/2 small green bell pepper, seeded and sliced into wide strips
1 clove onion, minced
1 can coconut milk, around 16 oz
2 tbsps curry powder
2 cups water
salt and pepper
vegetable oil

Procedure

Wash and drain chicken parts. In a bowl, rub curry powder onto chicken. Set aside.

Heat oil in skillet. Fry potatoes and carrots until slightly brown but still firm. Remove from pan and set aside.

Saute garlic and onions until translucent. Add chicken and stir until lightly browned.

Pour coconut milk. Lower heat. Do not allow coconut milk to boil or it will curdle. Simmer for around 3 to 5 minutes. Add water. Simmer until chicken is cooked, stirring occasionally.

Add potatoes and carrots. Simmer until tender.

Add curry powder. Season with salt and pepper to taste.

When sauce thickens slightly, add bell peppers. Simmer for an additional 1-2 minutes until bell peppers are tender.

Serve hot with rice.

Chicken and Poultry Recipes in The CookMobile Archive:

Rosemary Chicken

 

 

 

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