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
tablespoons medium or hot curry paste (ie.;Madras, Balti)
1 1/2 teaspoons
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
onion and put into Dutch oven with a olive oil, cook til translucent.
more oil if necessary. Put chicken in pan and cook until lightly cooked on both
Pour in 1/2 tin
of coconut milk (shake tin first) add more if needed to thin sauce
curry paste, fish sauce, garam masala and turmeric. Gently stir.
vegetables or fresh vegetables.
pot, let curry simmer for 10-15 minutes (or until fresh vegetables soften). Stir
from time to time.
for flavor, add more spices if needed.
before curry has finished cooking sprinkle sliced jalapeno on top.
with rice, chutney, pickled limes, puppodums or naan.
If you are using fresh vegetables you may need to add more coconut milk.
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.
here to print this recipe
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