Saturday, March 31, 2012
133. Coconut Chicken Curry
Call me coconuts for coconuts or is the coco for Coco Puffs…something like that…LOL
I do enjoy coconut in most anything. I buy the cans by the case and use it in recipes that are savory all the way to the good stuff…sweets!
Maybe it's from my youth. I lived in the Philippines and we had them readily available to us and as a kid I ate my fair share and drank the milk too. Nothing like a fresh coconut! YUM
So it is no surprise that my family and I eat a lot of dishes with coconut milk. I am pretty sure curry is up there too in our top 10 list of flavors.
Tonight I was in the mood for something creamy, warm and flavorful. Curry always hits the spot for me. In fact I told my hubby as we sat eating dinner tonight that I could eat this dish every night. Oh who am I kidding, you know me too well….LOL Ok, lets just say that I will be making this again soon.
I decided to make my own "special spice" or "Indian Curry Spice". I used to buy this curry in a can and it was so yummy but since moving to MD I cannot find it anywhere. I have tried several other store bought mixes and they just don't taste the same.
I have a flour mill that I love. I brought it out of hibernation and started grinding my seeds into a fine powder to combine into this "oh so yummy" combination of the Indian culture. By making my own, I was able to regulate how strong I wanted one spice to be and really bring out the flavors that I enjoy.
I can tell you the cardamon is expensive…but it's the spice you need for this type of curry. I also ground my own coriander. YES, my house was smelling wonderful by this point.
I used dried herbs for the remaining ingredients and the spice mix turned out heavenly.
This is a gluten free meal and the coconut chicken curry can be served over rice, bulgur or served on its own.
Recipe: Coconut Chicken Curry
8-10 deboned chicken thighs, I bought mine at Whole Foods
1 T. EVOO
1 can of coconut milk
1 small container of heavy cream
1 cup of cooked carrots, cut into pieces
1/2 a bell pepper, diced
1/4 red onion, diced
2-3 T. Curry Spice, recipe below
Salt, to taste
In a fry pan heat your oil. Add the thighs in large pieces and cook until done.
In a second fry pan heat a small amount of oil to saute the onion and red bell pepper. Towards the end of this saute throw in the cooked carrots and saute for a few more minutes.
In a large stock pot, add the chicken thighs, veggies, cream and coconut milk. Add the curry spice. I would recommend starting off with 2 T. and let it cook for a few minutes, taste and then add more if you would like it to be stronger.
This soup does not need to come to a boil. I like to let it cook on medium, stirring occasionally, for about 30 minutes to let everything cook and simmer together. This gives you time to prepare your rice or grain of choice to be served with the curry.
You will need to add salt to this recipe. I always wait until the end to add this. I know that many are on a low sodium diet and so I don't usually cook with a lot of salt. So TASTE this before you serve it and add the amount of salt that your family is comfortable using. ENJOY!
Recipe: Curry Spice…This makes about half a cup of spice which should be enough for two batches of the above recipe.
1 Tablespoon of each: cardamon powder, coriander powder, dried basil, dried thyme, dried oregano, cloves (optional)
2 Tablespoons of : yellow curry powder
1/2 teaspoon of: red cayenne pepper…use your judgment and increase or decrease based on your pallet.
Combine spices together and add to the above mix when called for in the recipe.