Friday, March 13, 2009

Easy Chicken Curry

Easy Chicken Curry
-Alyssa Griffeth-

One 1" piece of fresh ginger, peeled and grated (or 1 heaping teaspoon ground ginger)5 shallots, coarsely chopped (you could easily substitute onion if you need to)
3 garlic cloves
1 tablespoon olive oil
4-6 boneless, skinless chicken breasts, cut into bite sized pieces
salt to taste
1/2 cinnamon stick
2 or 3 whole cloves
2-3 tablespoons curry powder
1 can coconut milk
Combine ginger, shallots, and garlic in food processor and puree to a coarse paste. Set aside. Heat the oil over medium-high heat and cook chicken until no longer pink. (If you use leftover chicken, skip this step.) Add the ginger paste and cook for about 4 minutes. Add the cinnamon stick, cloves, curry powder and salt. Add the cocnut milk to the pan and stir. Lower the heat, cover and simmer for 20 minutes. (If you use leftover chicken, add it at the end and just allow it to get hot.) Serve over rice.
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