Sunday, October 24, 2021

Chinese Chicken Curry

I like the Zesty brand curry powder. I see it at a number of Thai supermarkets (or markets). It comes in a large jar, but lasts well. I keep a bag of frozen peas on hand for this dish. Oddly, the peas are the sine qua non for this recipe.

Chinese Chicken Curry

1 to 1 1/2 lbs chicken (either thigh or breast)
1 can coconut milk (19 fl ozs.)

2 cups chicken stock
2 tsp curry powder
2 potatoes (about 1 lb)
1 onion
1 carrot
2 tbs ginger
2 tbs garlic
1 cup peas, green, frozen
4 tbs peanut oil
1 tsp salt
1/2 tsp pepper
4 limes
1 bunch cilantro
2 cups rice (cooked separately)

Cook the rice and reserve.

Cut the chicken into morsel soup size bites. Season the chicken morsels with salt, pepper and curry powder. Reserve.

Heat 2 cups of water and add the chicken bouillon or use 2 cups of chicken stock. Set aside and stir several times to mix well. Stir before pouring into the can and the pot, too.

Slice the onion 1/8" inch thick. Separate the rings and reserve. Cube the potatoes in 1/2" size. Reserve.

Peel and slice the carrot into 1/8" thick slices. Reserve. Cut the stems of the cilantro in bite size lengths and reserve. Halve a lime, and reserve.

Heat a 4 quart stock pot. Add 2 tbs of peanut oil. Rasp the ginger and garlic and saute them until they lose their raw aroma, 30 seconds to 60 seconds.

Add the chicken and brown over medium heat. Remove all to a bowl, cover and reserve.

Add 2 tbs of oil to the pot. Brown the onions, add the potatoes, continue to heat until the potatoes are warm (about 5 minutes). Add the carrots. Stir all to incorporate.

Return the chicken to the pot, add the coconut cream. Rinse that can with the chicken stock to obtain as much as possible of the thickened cream on the bottom of the can. Add the remaining chicken stock. Add the cilantro stems. Cover and simmer for 25 minutes. Remove the lid, correct seasonings, add the peas. Remove from the heat, cover and rest 5 minutes. Serve over rice with a slice or two of lime. Set the table with soy sauce and fish sauce.

Cook's Note: The Zesty brand is expensive at Amazon. More than twice what I pay for it at an Asian market. If you have a curry powder you like, use it.