Thursday, July 17, 2008

Chicken Curry

Chicken Curry
(Yields 4 Entrée Portions)

  • 8 skinless chicken thighs, bone in & halved
  • Sea salt & freshly cracked black pepper to taste
  • Curry powder to taste
  • 2 potatoes, cubed
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 stalks lemongrass, minced bottoms & bruised tops
  • 1-inch knob ginger, minced
  • 2 Thai Bird’s Eye chilies, minced
  • 2 curry leaves
  • 1 tsp red chili powder
  • Cooking oil
  • 1 can Thai coconut milk
  • 1 cup water
  • Fish sauce to taste

Like my seared scallop curry, I like to sear the marinated chicken and potato cubes beforehand and then finish the cooking process once the curry sauce is to my liking and almost ready to serve. The potatoes can be given a little more time to simmer in the sauce to create a thicker, creamier texture. Best served with steaming basmati rice. :)

6 comments:

SteamyKitchen said...

I think searing also creates more flavor for the curry

Tia said...

Yes, Jaden! I love the caramelized bits resulting from searing or grilling. :d

emily said...

Looks deeelicious. Oh wait -- I KNOW its deelicious! :)

Fearless Kitchen said...

This looks great. I love the flavor of lemongrass, and I think it works really well with chicken.

Tia said...

Thanks, E! I'm glad you liked it! It means a lot coming from a Thai. ;)

FK - I love lemongrass with all meats, but it goes exceptionally well with chicken! :d

jo said...

Yummy. I will usually cook a Malaysian version curry chicken at home. I'm planning to try a Vietnamese version which uses sweet potatoe instead.