Sunday, March 18, 2007

Bobazzi Curry

I'm baaaack! Sorry I've been away so long... The good news is, it seems like more people than ever are reading the blog, and having nice things to say about it. The bad news is, I've taken this particular opportunity to post not so often. Nice, right? Well, I graduate in two months, and I think I'll get my life back somewhat after that. It will be on to part-time work for me (as dad used to say, "Lord willing and the waters don't rise.")

I'm stealing my brother's descriptor again to title this chicken curry. My parents used to make chicken curry pretty often when I was a kid, and serve it over rice. They made it with a milk-and-flour-base, yellow curry powder, onion, apples, peas and chicken. I have tried it a few times, and I varied it a little for this recipe... I've patterned it more after the creamy coconut milk curry you get in Thai restaurants. The curry really became a whole "nother thing," and it's just as easy, or easier to make than the other type.

I started by pan-searing chicken breasts with Thai curry powder (plenty of it), and salt, pepper, and garlic powder. I cooked them just about through, but I don't worry about it too much. They'll be going into the curry sauce, and will finish cooking pretty quickly. So you just remove it from the pan, let is sit a bit, and then chop the breasts into chunks.

Back in the pan, I added a little oil more oil than usual, (about a quarter cup or less), garlic, chopped onion, and several tablespoons of Trader Joe's macadamia nut and cashew butter. I wanted to use this as a thickener, in place of the flour. If that isn't available to you, I think peanut butter would work just as well -- though you'd probably have a more distinctive peanut flavor.

When that was stirred in together and nicely melty, I added the chicken, and two cans of light coconut milk. I brought the heat up through everything, and let it all thicken.

Taking a little more help from Trader Joe's, I chopped the microwavable fingerling potatoes and added those in (I've since made this with Yukon potatoes I cooked first). I added salt and more curry powder, coriander and a little cayenne to taste. I dropped some green peas in at the last moment (frozen, Market Day, natch) and served it over brown rice.

I have since garnished the curry with diced red bell pepper and scallions, and some toasted slivered almonds. Next time, I think I will try adding some green apples to the sautee (something that will hold up to the heat) as my folks used to do. Doesn't match the Thai "pattern" so much, but for me, it'd be nostalgic. Probably would be good with some golden raisins, too!

1 comment:

  1. [...] and spicy, vaguely eastern flavor due to the light coconut milk and seasonings. I’ve been playing with coconut milk a lot since tasting Thai curry a few years ago, and this is another of my [...]