Thursday, April 2, 2009

Chicken Curry

Fragrant Chicken Curry

It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.

2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (13.5 ounce) can light coconut milk
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth

To serve: Cooked basmati rice chopped fresh cilantro.


Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.