Chicken Curry

This is a new segment where I share recipes I've developed.  I've honed my cooking/baking skills as a sort of hobby and I'd like to share some of the finding with my adoring audience.

Chicken Curry

I've been working on this recipe for many many months.  And I think I have finally gotten it to where I want.  Now just so you know, my first 3 or so attempts were bad.  I mean really bad.  It's hard to put into words just how terrible they were.  Anyway I've come a long way. 

I wanted to call it Indian Chicken Curry, since that's what I started out trying to make, but I don't think it falls into that realm anymore.  I've added a few more Thai elements as well as, I'm sure, some Americanization.  But I definitely still find it enjoyable and tasty and I hope you do too.


Ingredients

• 2 medium sized red onions - chopped coarsely
• ~1 inch ginger root - minced
• 3 cloves garlic - minced
• 1 habanero pepper - chopped
• 4 small cinnamon sticks
• 1 bay leaf
• 2 Tbsp olive oil
• 1 can (13.5 oz) coconut milk
• ~1.5lb chicken thighs (4 pieces or so) - cut into halves or thirds
• Spice Mix
• 3 tsp curry powder
• 1 1/2 tsp kosher salt
• 1 tsp ground pepper
• 1 tsp red chili powder
• 1 tsp cumin
• 1 tsp mustard powder
• 1/2 tsp coriander
• 1/2 tsp turmeric

Directions

Add oil to wide bottom pot.  Saute onions, ginger, garlic, habanero, cinnamon, bay leaf over medium heat until onions are mostly translucent.  Add coconut milk and bring to boil.  Reduce liquid about 50%, stirring regularly (~5-10 minutes).  Remaining sauce should be a slightly thick gravy.  Reduce to simmer.

Lightly coat chicken in spice mix.  Heat pan and sear chicken (~1-2 minutes each side).  Remaining spice mix can mixed into simmering liquid.  Add chicken to gravy.  Cover pot and simmer 45 minutes.

Serves 3-4


Notes

• Serve with jasmine or basmati rice or naan or whatever really.
• Mix gravy before serving since the fat tends to collect at the top.
• The spice mix can really be whatever you want it to be depending on what you have available.  The only requirements I think it needs are the curry powder and the salt.
• The chicken needs to be thigh.  Leg is probably ok too, but do not use chicken breast.  It will make for a very dry meat.
• This curry is fairly spicy.  If you want it even spicier, add more chili powder or peppers.  If you want it less spicy you can remove the habanero.  And then after dinner you can head the mall and find some killer heels to go with the skirt you're wearing.  This is curry.  It's supposed to be spicy.
• Turmeric stains.  Bad.
• When smelling, don't inhale too deeply.
• If you don't have ginger, garlic, or cinnamon you can use their respective powders, but try not to if you can help it.
• I like to listen to Streetlight Manifesto while making curry.
• If you have trouble finding all of the spices listed, you can always try shopping at the Ithaca Wegmans.  We have an Indian food section with dirt cheap spices.