Wednesday, January 26, 2011

Delicious Chicken Curry

So, I got this WONDERFUl recipe from my good friend Kelly, and she gave me permission to post it on here. I absolutely ADORE this recipe. It just hits the spot for me, every time. Now, this is one of those recipes that changes every time... when my friend Kelly gave it to me, she literally just had me watch what she did, and write down what I saw. For example, at one point she said, "Put salt in your hand, dump in half, then throw the rest away." (If you are reading this Kelly, I love you!) I tried to find out what the exact measurements were for some of the things, but, you're just going to have to have fun with this and experiment. You really can't go too wrong... unless you put something in there that really doesn't go... like, fish... or something. :) My changes are in purple!

Anyway, here's the ingredient list: 
(This is based on a big group recipe... try halving it if you don't want so much.)

4 chicken breasts 
1 cup chicken broth
1/2 cup water
Poultry seasoning
1 large onion, chopped
2 cloves garlic, minced
abt. 3 cups rice (or however much you want)
4 Tbsp. butter, sliced into 1 Tbsp. pieces (I used 3 Tbsp. margarine)
Curry powder, mild- 2 dashes
nutmeg- 1 dash 
1 can apricots (I used lite apricots)
1 can coconut milk, sunluck
 (I also used light coconut milk, and it wasn't the sunluck brand)
1/2 Tbsp. cinnamon
1 tsp. salt
2 Tbsp. brown sugar
2 Tbsp. cornstarch 
coconut, toasted


Take chicken breasts, put them in a large skillet and cook in water on high. Adjust your water amount based on how much chicken you are cooking. You will be using the liquid later, but you don't want too much liquid. It should just cover your chicken so it can cook. After cooking a few minutes, take chicken out and chop into bite sized pieces. Put them back in the skillet, and put a light layer of poultry seasoning on the top and cook until no longer pink. When no longer pink, place chicken and all liquids in a bowl until later. Don't rinse skillet!

Start cooking your rice. 
I wanted to use brown rice, but wasn't able to, so if anyone does brown rice, tell me how it tastes!

Put skillet back on heat and cook the onion and garlic in the butter until transparent. Put in the 2 dashes of curry powder, 1 dash of nutmeg, then add ginger. LOTS. I put a light layer on the chicken, stirred, then did it again two more times. Cook until fragrant... This is the part that you play with. I have done this before, and I know that I've put a little more ginger than I did this time, and it still tasted good. Go with what smells good to you... follow your nose!

Dump the bowl of chicken and broth/water back into the skillet and fold it in. Partially drain the apricots and add; then the coconut milk. Add the cinnamon, salt and brown sugar; stir. 

Put the cornstarch in a small bowl and add small amounts of water, stirring vigorously until it's a liquid. Then add to the chicken curry while continuously stirring. Turn heat down and let thicken. 
You can then add the toasted coconut and enjoy! Serve over rice. 
I didn't add the toasted coconut, but I have had it with toasted coconut and it tastes yummy.

My 2 year old son was "helping" me... very difficult to cook dinner when you have a 2 year old "helping". :) Cute though. 

Well, I hope that this is a recipe that works out for everyone. I really enjoyed it... even with the changes that I made. I like the original version better, but even with the lower fat options that I tried, it still tasted good. 


Selissa said...

Awesome! Thanks Michelle!

Kizzie said...

That looks so yummy! We love Curry, so I'm totally trying this one!

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