Chicken Coconut Curry: Part II

With Indian dishes (in my opinion) the more spices, the merrier.

This recipe is not just curry powder, coconut milk, the end. You gotta work for it kids! But it is so, so worth it. Think of it as an excuse to expand your spice collection.

This is another relatively slow cooker (~1-1.5 hours). But don’t worry, in the meantime, drink a beer and chill out. One of my favorite beers of all time is the Southern Tier 2X IPA. The first time I tried this beer it was love at first sip. It almost goes without saying that as research for our Chai milk stout, we had to try their 2X Milk Stout. This is a quality beer. More coffee/roasty flavor than I expected, but that wasn’t a bad thing. Definitely less creamy than I would want from my milk stout though, so I suspect low lactose additions. The addition of lactose is what makes the creamy mouth feel of a milk stout. For ours I’m thinking enough lactose to ensure the perfect creamy texture. The chicken curry recipe coincided perfectly with our chai milk stout recipe research. So many of the spices overlap. To create our chai tincture, we started with cardamom, rainbow peppercorns, fennel seed, cinnamon, ginger, allspice and clove in a few oz of vodka.

We’ll have to see what it smells like after a week or two… but it isn’t just so pretty?

Chicken Coconut Curry

2-3 tablespoons of vegetable oil, or whatever light oil you have

1 tsp cloves, 1 tsp cumin, 1 tsp fennel seed, 1 tbsp curry powder, 1 tsp coriander seed ground together in a spice blender or old coffee grinder

1 cinnamon stick

1 bay leaf

1 tsp red pepper flakes

2 garlic cloves, minced

1 onion, diced

2 tablespoons grated ginger

a 28 oz can diced tomatoes

1 package of chicken thighs (1.5 – 2 lbs), trimmed and cut into one inch pieces

2/3 cup chicken stock

1/2 can of coconut milk

1/2 cup of golden raisins

Start by adding your ground spices to hot oil (medium high heat). Let the spices cook, stirring for a minute or two, then add the chili flakes (add less if you don’t like too much heat), cinnamon stick, bay leaf, onion, garlic, ginger, and salt to taste. Stir well, then add your chicken and brown well. Add more oil if you need to. De-glaze your pan by adding the chicken stock and stirring well, getting up all the tasty bits at the bottom of the pan. Then add your can of tomatoes. Once this starts to bubble, turn down the heat to low/medium low and cover mostly.  After a few minutes, taste the dish to see about the flavor profile, tweaking as you like. Remember that the coconut milk will take the spices down a notch so I err on more spicy. If you want a creamier, milder curry, add more coconut milk. Let simmer for about 30 minutes, then add in your coconut milk (shake well beforehand). Stir and let continue to cook for another 30 minutes or until the meat is nice and tender. Add your raisins and let plump up for a few minutes. I serve this with part I of this post (traditional coconut rice) or you could eat with your standard basmati rice. Mmmmm spice-tastic.

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