Thread: Chicken Curry

I used a combination of coconut milk and plain yogurt in this recipe which balanced out the spiciness of the curry paste and added a nice tanginess overall to the dish. Whether you eat this with some rice or pasta or even over plain toast, you will be sure to have your curry craving cured.

Chicken Curry
Ingredients:
3 chicken breasts, 3 chick thighs, 4 drumsticks
1 15 oz. can chicken broth
1 lemon grass stalk—slice up the white bulb part
1 piece of ginger-sliced
1 cup of coconut milk (I used light coconut milk)
1/3 cup plain yogurt
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon mustard seeds
1 tablespoonful red curry paste
handful of basil leaves
handful of mint leaves
handful of cilantro
whole black olives (optional)

Directions:
Except for the chicken legs, cut up the chicken meat into smaller pieces, season with salt and pepper, and set aside.
In a large skillet, heat 1 tablespoon of oil and brown the chicken for about 4 minutes.
Transfer the chicken to a plate.
Pour the chicken broth into the skillet, add the lemon grass, ginger, and coconut milk; allow this mixture to slightly boil then turn down the heat to a simmer. Add the tomato paste, curry powder, curry paste, turmeric, and mustard seeds and stir for about 3 minutes. Add the yogurt to the mixture and stir well. Next, add the chicken back into the skillet, bring the mixture back to a boil and then turn down the heat again and allow to simmer for about 10 minutes. Finally, add the olives, basil, mint and cilantro and then remove from the heat.

Ooooh, that sounds very tasty! and relatively quick/easy!

Still haven't tried curry.... Very curious!