Uncle Mike's Chicken Curry
Uncle
Mike's Chicken Curry
This is a very special Indian chicken recipe. It was given to me by Michael Clark, my husband's uncle in England. It's a recipe he has been cooking for over 40 years. He learned it from a friend when he was a young man in the military serving his country.
He made
this very special chicken curry for us during a visit to England and it was absolutely
delicious. He served it with a side of rice, zucchini/mushrooms and chutney. I
was amazed at the full bodied and rich sauce. The sauce contains coconut milk
and a ratatouille blend of vegetables (tomato, zucchini, onion).
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Uncle
Mike's Chicken Curry
1 medium red onion, diced
1 lb. skinless chicken
breast cut into 1 1/2" - 2" cubes
1 can of coconut milk
3-4
tablespoons medium or hot curry paste (ie.;Madras, Balti)
1 1/2 teaspoons
fish sauce
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground turmeric
1 14 oz. can of ratatouille vegetables (onion, zucchini, tomato mix) If you can't
find this use 8 oz. fresh or jarred sliced mushrooms (drained), 14 oz. can diced
tomato (drained), one zucchini cut in 1/4 inch slices
1 1/4" jalapeno
pepper cut into thin 1/16" strips
Dice onion and put into Dutch oven with a olive oil, cook til translucent.
Add
more oil if necessary. Put chicken in pan and cook until lightly cooked on both
sides.
Pour in 1/2 tin
of coconut milk (shake tin first) add more if needed to thin sauce
Add curry paste, fish sauce, garam masala and turmeric. Gently stir.
Heat to simmering.
Add ratatouille vegetables or fresh vegetables.
Cover pot, let curry simmer for 10-15 minutes (or until fresh vegetables soften). Stir from time to time.
Taste for flavor, add more spices if needed.
Just before curry has finished cooking sprinkle sliced jalapeno on top.
Serve
with rice, chutney, pickled limes, puppodums or naan.
Cook's Tips:
If you are using fresh vegetables you may need to add more coconut milk.
As
I was unable to find a canned ratatouille blend here in my area, I added fresh
mushrooms, fresh zucchini and drained canned diced tomatoes. As the vegetables
cooked down they helped to thicken the sauce. Uncle Mike suggested using curry
paste as it blends much smoother than curry powder.
Click
here to print this recipe
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