Saturday, May 28, 2011

Chicken Curry and Rice

Curry... I can't get enough of it. It's flavorful, smells wonderful, and is my favorite color. This is my personal recipe that I have used many times to bring color to my day and my dinner plate.


Chicken (perferably boneless)
Black ground pepper
Olive oil
Green and red bell peppers
Milk, cream, or coconut milk
Pinch of flour

While rice is cooking, saute the onions and bell peppers in a frying pan for two minutes, add some curry and black pepper. Feel free to experiment with different spices. I usually add something different every time. Notice how I didn't include measurements? This is the kind of recipe that is completely up to taste. So fly free and make it your own.

After about 3 minutes of sauteing the vegetables and spices, add pieces of chicken, cut up in one-inch pieces. Add more delicious curry and pepper to make sure it is seasoned thoroughly. You may need to add more olive oil to the mix. You practically have to babysit the chicken to make sure it is cooked just right. Stir often, and don't make the heat too high.

When the chicken is done, take it out of the pan and put it aside in a covered bowl. Now for the curry sauce. You have a pan full of flavor right in front of you, so you need not add to much. Here at the Catchpenny Kitchen I use whatever I have in the fridge. This usually includes milk, or on a good day, cream. Either work beautifully. You can also find inexpensive coconut milk at your local Asian or Indian market.

Alright, for the sauce, turn the heat on low, and add your milk/cream/coconut milk and stir constantly. Add more curry and pepper to give it a full flavor. If you like that extra zing you can also put a diced hot pepper to your taste in the mix. My secret to extra spice but not something that will give you 3rd degree burns? Chili powder. Add it to taste to the cooking sauce. There will be onions, peppers, and juice left over from cooking the chicken to make this sauce perfect. Heat and stir until all of the ingredients have combined and your sauce is a good, creamy consistency. Take note that it will thicken when it sits. If you find that it is still to thin, add a tiny bit of flour and that should do the trick.

Next step? Serve it up. You may prefer to mix the rice, chicken and sauce in one beautiful pile, or you may want to keep the chicken to the side and pour sauce on the rice. It's up to you. Either way,

Buon Appetito!

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