Curry Powder is a traditional Indian spice mix that consist of several different spices. The more common ingredients are coriander, cumin, fenugreek, tumeric, garlic, curry leaves, ginger and chilies. One that I have used also contain celery seeds, red and black pepper. It really all depends on the brand. I will say this is something I have never made and I’ve been happy with the choices already available in the grocery stores. I will also add that the good quality ones will contain curry leaves but makes it a little more expensive.
One of my neighbors is responsible for getting me started on Curry Chicken. She mentioned to me one day that she was making some, then later brought me a container full to try. It was delicious! I didn’t realize how much I would love curry until that moment. Thank you, Loretta! There are so many variations of curry chicken recipes, but the more common base ingredients are: chicken, onions, curry powder and coconut milk. After that, the sky is the limit. Substitute chicken with shrimp! My neighbor adds lots of vegetables and raisins in hers and as I mention before, it was delicious. I have two recipes that I make that we like. The one I’m sharing today is a great basic savory curry chicken recipe over rice. The other one has chopped dates and cashews in it and has a slight sweetness, hence the name Curry Chicken with Dates and Cashews. Click on that link if you would like to see that recipe.
Here’s how I make it.
In a large skillet, heat extra virgin olive oil over medium high heat.
Add cut up chicken breast.
Add the chopped onions and carrots. I used fresh here, but I have also used frozen carrots as well as frozen peas and carrots. Cook 3 minutes, stirring frequently.
Add the curry powder, salt and fresh cracked pepper.
Something I learned about curry powder as I was reading about the variations of ingredients is, curry powder is very similar to garam masala which is something I do not keep on hand. So, a note to myself, I can substitute garam masala with curry powder! Granted I do keep a large stock of spices on hand, but I don’t see it feasible to keep everything. So, I’m good with subbing.
Reduce heat to medium and saute’ the chicken, carrots and onions until the onions are tender and transparent. By then, the chicken and carrots are cooked too.
Add the canned coconut milk and tomato paste.
Here’s a tip. I keep the tomato paste in a tube in the refrigerator. (Looks like a tube of toothpaste) It’s super handy for recipes like this that calls for a couple Tablespoons. Invariably, if I open a can of paste, use a couple Tablespoons, save the rest for later… well, you know what happens.
Stir well and bring to a low boil over medium heat. Don’t want to scorch the coconut milk. Then simmer on low for at least 15 minutes until the coconut milk gets nice and saucy. If I have time, I really like to simmer it for awhile. The flavor of the curry powder with coconut milk just gets better and better.
Serve over rice with a side of plantains and I’m in South Asia! Well, at least I feel like I am.
Now, I have a confession to make here. I do vary my recipes a bit when I make the same one over and over. Like I said earlier, you can add lots of things to Curry Chicken. I originally planned to add a can of garbanzo beans, or also known as chick peas. Well, I forgot until we were already eating. So, my recipe attached to this blog will call for one can of garbanzo beans drained. Just so you know.
If you would like to see the recipe that contains dates and cashews, click on Curry Chicken with Dates and Cashews.
What other variations of Curry Chicken do you like?
Here’s the printer friendly recipe.