Chicken Curry
I made this recipe because I love curry. I also love cooking with coconut milk because It gives dishes a complex and deep flavor that is unmatched. This is not a recipe for an authentic chicken curry that lends itself to any specific geographical location, instead, this is a recipe that combines all the things I love about all the different curries I’ve had.First off, I chose to use chicken thighs instead of breasts because they taste better, cook better, and are overall a better part of the chicken. Then I combined some Thai elements as well as some Indian elements by ways of the red curry paste, and the naan. I added some spinach to the base because it helped thicken everything up, provide some nutritional elements, and the pretty green in contrast with the curry orange pops. Let’s face it, my recipes are all about the visuals anyway.For this recipe, I used both bread and rice for many reasons. I like taking the naan and dipping it into the base of the curry, but I also like how the rice mixes with the base to create a stew-like consistency. For me, the experience of eating a curry is all about the sauce and the sauce is all about the dip experience. If you ever wanted to become the champion of curries, that hail from no one specific location, this is the recipe for you.
Servings: 2
Ingredients
- 1 pound boneless skinless chicken thighs cut into small pieces
- 1 large onion small diced
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon red curry powder
- 1 tablespoon yellow curry powder
- 1 tablespoon turmeric
- ¼ cup red curry paste
- 1 can coconut milk
- ¼ cup chicken stock
- 2 limes
- 1 cup baby spinach
- 2 cups cooked rice
- 2 large slices naan
- lime wedges to serve
- chopped cilantro to serve
Instructions
Cook the chicken
- Season the chicken with salt and pepper.
- Heat a frying pan to medium-high, add about 1 tablespoon of vegetable oil.
- When the oil is shimmering, add the chicken in an even layer and cook without moving for about 6 minutes.
- Flip the chicken and cook for an additional 6 minutes.
- Remove the chicken from the pan and set it on a plate leaving all the brown bits in the pan.
Cook the aromatics
- Heat another tablespoon of cooking oil in the pan.
- When the oil is shimmering, add the onions and cook for about 5-7 minutes or until the onions begin to soften.
- Add the garlic, ginger, seasonings, and curry paste and mix well until all the contents of the pan have combined and the garlic and ginger become fragrant.
Add the liquids
- Add the coconut milk and bring to a simmer.
- When the coconut milk thickens, add the chicken stock and bring to a simmer.
Add the spinach and bring back the chicken
- Add the spinach and continue to cook until the spinach has wilted and combined.
- Add the chicken and turn the heat to low.
- Simmer for about 5-10 minutes or until all the flavors have combined.
- Serve with toasted naan and rice. Garnish with lime wedge and cilantro.