Thursday, August 30, 2007

Crazy Chicken Curry!

Chicken Curry with Potatoes
Serves 4

2 baking potatoes, peeled and cut into large cubes
3 T vegetable oil
5 garlic cloves, minced
1/4 cup coconut milk
1 T coriander seed
1 or 2 serrano chilies
1/2 cup water
1 lb. boneless, skinless chicken, cubed
2 medium tomatoes, chopped
1 tsp. salt
1 tsp. garam masala
1/4 tsp. turmeric
2 T chopped cilantro

Heat 1-inch salted water in a 10 to 12 inch skilled to bioling. Add potatoes; cover and heat to boiling. Reduce heat; simmer 15 minutes or until just tender. Drain; set aside.

Heat 1 T oil in a skillet over medium-high heat. Add garlic; stir-fry 30 to 60 secords or until golden brown. Stir in coconut milk, coriander sees and chilies. Cook 1 to 2 minutes, stirring constantly. Place coconut mixture and water in blender. Cover and blend on medium speed until smooth. Set aside.

Heat remaining 2 T oil in same skillet. Cook chicken in oil 2 to 3 minutes, stirring occasionally, until chicken is golden brown. Stir potatoes, coconut mixture and remaining ingredients except cilantro into chicken; reduce heat. Simmer uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center. Serve sprinkled with cilantro.


Recipe adapted from Betty Crocker.

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