Curried Goodness

DISCLAIMER: Your kitchen/home will smell of curry for at least one week, but I assure you this dinner is worth it.

Over a year ago, a friend of mine gifted me with a bag of powdered curry from an Indian market on the north side of Chicago.  To be honest, I didn't know what to do with it, so it sat in the back of my spice cabinet until recently.  Last week, I was feeling especially ambitious and decided to find a recipe for red curry with chicken.  Wowsas.  It was good and oh-so-flavorful.  If you are a lover of spicy ethnic cousine, I highly recommend you give this a try.

Curried Coconut Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Mine simmered for closer to one hour, and I added a little water/cornstarch mixture at the end to thicken it up a bit.  And although the chicken was a good pairing, this would also be great with tofu and fresh veggies.  Hope you enjoy this taste of India!