Wednesday, February 24, 2010

Chicken Curry

1 chicken breast, chopped
1 small red potato, diced
Handful of baby carrots, halved
¼ medium onion, chunked
1 can coconut milk
2 TB curry paste (to taste)
1 tsp tamarind paste (opt, to taste)
2 cups cooked rice

Shake can of coconut milk and pour 2/3rds of it into a medium saucepan. Heat it up over medium and mix in the curry paste (I use massaman curry paste). Add chicken breast when the milk is hot (not boiling). Stir slightly until chicken looks white on the outside. Add the potato, carrots and onion. Add enough more coconut milk so that veggies are almost covered. Cover with a lid, reduce to med-low and simmer until potatoes and carrots are tender and chicken is cooked thru, stirring infrequently (about 15 minutes). If it boils too hard and starts to foam, turn it down a bit. When done, remove from heat or reduce to low and add remaining coconut milk (this just helps it be more creamy if it boiled too hard during the previous stage. You can add it all in at the beginning instead.). Adjust flavor with tamarind paste and additional curry paste, if needed. Serve over cooked rice.

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