Chicken Curry
I vary this recipe as I go, tasting the balance of spices and adding extra ingredients where necessary. It is a rich and tasty curry that I love sharing with friends and a great bottle of Australian or NZ Sauvignon Blanc.
I vary this recipe as I go, tasting the balance of spices and adding extra ingredients where necessary. It is a rich and tasty curry that I love sharing with friends and a great bottle of Australian or NZ Sauvignon Blanc.
- 1/3 cup water
- pinch salt and pepper to taste
- curry paste
- 2 tbs peanut oil (or vegetable oil)
- 2 medium brown onions
- 750 grams chicken breasts (most people prefer to cook with chicken pieces or thigh)
- 3 medium potatoes peeled and quartered
- 3 medium tomatoes diced
- 1 cup coconut cream
- 2 cups cocunut cream
- 5-8 small red chillies (vary according to heat preference, add more if you like it hot)
- 1 tsp cumin seeds
- 3/4 tsp whole cloves
- 3 tsp tumeric freshly grated
- 3-4cm ginger freshly grated
- 5 garlic cloves frreshly crushed
- 1/3 cup coriander freshly chopped (i also use the stalks as they carry alot of flavour)
- 2 tbs galangal freshly grated. (fresh ingredients can be subsituted with dry or ground powders, although will give the dish a different flavour)
- 5 pods cardamon
- 1 tbsp sugar or tamarind paste white or raw sugar for sweetness
- 1/2 lime or 1 tbs malt vingegar for acidity
- * *pataks curry pastes are a good substitute or addition to your spice mix.
- Carbohydrate 113.193249169063 g
- Cholesterol 72.5 mg
- Fat 31.0147345854829 g
- Fiber 5.41669177055502 g
- Protein 35.2654508343418 g
- Saturated Fat 24.2135255836648 g
- Serving Size 1 1 Serving (551g)
- Sodium 181.748105259703 mg
- Sugar 107.776557398508 g
- Trans Fat 0.888662625191358 g
- Calories 859 calories
Step-by-step
- To make the curry paste blend all ingredients in a food processor until a smooth consistency is achieved. Set aside.
- Heat the peanut oil in a large non-stick pan over medium heat. Prepare the chicken, cut slightly diagonally across fillet making thin strips. Cook chicken until browned and heated through, take out of the frying pan and place in a bowl and cover to retain the moisture. (Be careful not to over cook the chicken at this stage as chicken breast can become dry).
- Heat more peanut oil in the pan. Fry the onion until translucent, add the spice paste and tomatoes, after a few minutes add the water. Cook for a few minutes until the tomatoes have broken down.
- Next add the chicken and coconut milk, stirring over a high heat until it boils. Reduce heat to a medium, add potatoes and simmer for 30 minutes, checking the spice balance as you go.
- If the mixture is too thick and dry add a little more water or coconut milk (although not too much as this will dilute the flavours a little).
- Add a dash of lime or vinegar for acidity. Stir through. Add extra fresh coriander, salt/pepper, or sugar if needed.
- Stir through coconut cream.
- Serve with a fresh sprig of coriander and slithers of fresh red chilli.
The Chemistry of Fresh Aromatics
Grinding whole cumin seeds, fresh turmeric, and crushed garlic in a food processor releases distinct enzymatic reactions that pre-ground jars simply cannot replicate. Because fresh ingredients contain high water activity, blending them into a cohesive paste requires a splash of liquid to help the blades catch properly, yet keeping this added moisture minimal ensures the aromatics fry rather than steam when they hit the hot oil. Searing the sliced chicken breast briefly before adding it back to the simmering sauce prevents the lean meat from drying out during the subsequent thirty-minute potato simmer, preserving internal moisture while the starches soften and thicken the surrounding liquid.
Balancing Fat and Acid
Coconut cream provides substantial saturated fat content that carries fat-soluble flavor compounds, but heavy richness can easily dull the palate without proper contrast. Balancing this density demands a sharp counterpoint, which is why finishing the sauce with a precise splash of malt vinegar or fresh lime juice cuts through the coconut solids just before serving. Modifications for dietary preferences remain straightforward, as vegetable broths or root vegetables easily substitute for meat when catering to varied guest requirements without sacrificing the foundational spice profile.
