Chicken Curry - 1

Recipe Ingredients

		*curry Powder*
1 1/2 teaspoons	7.5ml	Coriander seed
1 1/2 teaspoons	7.5ml	Cardamom seeds
1 teaspoon	5ml	Cumin seed
1 1/2 teaspoons	7.5ml	Whole black peppercorns
1 teaspoon	5ml	Whole cloves
1 tablespoon	15ml	Ground turmeric
1 1/2 teaspoons	7.5ml	Red pepper flakes
1		Bay leaf - crumbled
1 teaspoon	5ml	Nutmeg - freshly grated
		*chicken Curry*
8		Boned and skinned chicken breast halves
		Salt
		Freshly ground black pepper
2 tablespoons	30ml	Vegetable oil
3 tablespoons	45ml	Unsalted butter
3/4 cup	109g / 3.8oz	Chopped shallots
1 1/2 cups	355ml	Coconut milk - canned
1 1/2 cups	355ml	Chicken stock
3 tablespoons	45ml	All-purpose flour
		*condiments*
		Shredded coconut meat - or dried coconut
		Dry roasted peanuts or cashews - coarsely
		Chopped
		Minced green onion
		Chutney
		Currants or raisins

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

****curry powder****

1 1/2 teaspoons coriander seed

1 1/2 teaspoons cardamom seeds

1 teaspoon cumin seed

1 1/2 teaspoons whole black peppercorns

1 teaspoon whole cloves

1 tablespoon ground turmeric

1 1/2 teaspoons red pepper flakes

1 bay leaf -- crumbled

1 teaspoon nutmeg -- freshly grated

****chicken curry****

8 boned and skinned chicken breast halves

salt

freshly ground black pepper

2 tablespoons vegetable oil

3 tablespoons unsalted butter

3/4 cup chopped shallots

1 1/2 cups coconut milk -- canned

1 1/2 cups chicken stock

3 tablespoons all-purpose flour

****condiments****

shredded coconut meat -- or dried coconut

dry roasted peanuts or cashews -- coarsely

chopped

minced green onion

chutney

currants or raisins

To make the Curry Powder, in a small, heavy skillet, combine the coriander, cardamom, and cumin seeds, peppercorns, and cloves. Place over medium heat and toast, stirring or shaking the pan frequently, until fragrant, 3 to 5 minutes; do not allow to burn. Transfer to a spice grinder or heavy mortar with a pestle, add the turmeric, chile flakes, bay leaf, and nutmeg, and grind to a fine powder. Set aside.

In a saute pan or heavy stew pot such as a dutch oven, melt the oil and 1 tablespoon of the butter over medium-high heat. Add as many of the chicken strips as will fit comfortably without crowding the pan and cook, turning frequently, until opaque all over. Using tongs or a slotted utensil, transfer the chicken to a plate. Cook the remaining chicken in the same manner.

Add the remaining 2 tablespoons butter to the pan and melt over medium-low heat. Add the shallot and the reserved Curry Powder and saute until the shallot is soft, about 5 minutes. Sprinkle with the flour and saute about 3 minutes longer.

Stir in the coconut milk and stock or broth and bring to a simmer. Return the chicken to the pan. Reduce the heat to low, cover, and simmer until the sauce thickens to the consistency of heavy (whipping) cream and the chicken is opaque all the way through when tested by cutting with a small, sharp knife at the thickest portion, about 10 minutes. Taste and adjust the seasonings.

Offer the condiments at the table.

Source:
James McNair for Sutter Home

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