This easy curry recipe is made with curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry. Add your own choice of additional vegetables (green beans, okra, or eggplant work well), and you can also choose your preferred cooking method - either stovetop or in the oven. Whichever way you cook it, this easy curry is bound to please even the toughest curry critic at your table.
- 1 pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
- 2-3 potatoes (chopped into chunks)
- 2 tablespoon homemade curry powder (or 3 tablespoon Madras curry powder or regular curry powder)
- 2 bay leaves
- 1/2 to 1 teaspoon chili flakes (or cayenne pepper, to taste)
- 2 shallots (or 1/2 cup purple onion, diced)
- 4-5 cloves garlic (minced)
- 1 thumb-size piece galangal (grated, or ginger)
- 1/2 cup chicken stock
- 1 1/2 tablespoon ketchup (or sweet tomato puree)
- 1 can thick coconut milk
- 2-3 tablespoon fish sauce
- 1/2 teaspoon sugar
- 2-3 tablespoon vegetable oil (for stir-frying)
- Optional: 1-2 medium tomatoes (chopped into chunks)
- Optional: 1-2 whole kaffir lime leaves (available at Asian food stores)
- Optional: 1 cinnamon stick
- Garnish: 1/4 cup fresh coriander
- Place a wok or large frying pan over medium-high heat.
- Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until lightly toasted and fragrant.
- Add 2 tablespoons oil, plus the shallots, garlic, and galangal or ginger. Also, add a few tablespoons of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
- Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
- Add remaining stock plus ketchup/tomato puree, stirring well to combine.
- Add the coconut milk, fish sauce, sugar, and lime leaf (if using).
- Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 F.
- Add tomatoes during the last 10 to 15 minutes of cooking (not before or they will prevent potatoes from cooking).
- When the chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved.
- Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
- Sprinkle over the fresh coriander, serve with plenty of steamed rice, and ENJOY!
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||18 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||13 g|