Sunday, August 21, 2011

Chris’ Coconut, Butter Chicken Curry

Chris’ Coconut, Butter Chicken Curry

This is a combination of two different curry recipes that I have modified and tweaked repeatedly until I have a dish that is so good all I want to do is eat it all day.  Happily, I do have more self control than that!   In some cases there may be better ingredients (like pureed tomatoes instead of canned ones that you puree yourself), but in Korea you learn to make do with what you can find.  It should take about 40-60 minutes to cook.

2 lbs boneless, skinless chicken, cut into small pieces
2 tbsp lemon juice
1 tbsp olive oil
2 tsp curry powder

1 large onion, thinly sliced
1-2 large sweet potatoes, diced into small pieces (1/2” or smaller)
6 cloves of garlic, minced
1 tbsp finely chopped ginger root (I chop the whole thing up and freeze what I don’t use)
4 small hot peppers, sliced into small pieces (optional) (I use the Korean Kkwari gochu which are very hot)
1 tbsp butter
1 tbsp olive oil
1 tbsp curry powder
Pepper (to taste)
1 tsp salt (or more/less to taste)
2 tbsp butter
14.5 oz canned tomatoes (pureed in a blender)
½ can tomato paste (8 oz I think)
1 large can pineapple

2 14oz cans coconut milk
1 cup cream

In a medium bowl, place chicken pieces, lemon juice, 1 tbsp olive oil and 2 tsp curry powder.  Mix well and let marinate.
In a heavy skillet or wok, cook onion, garlic, sweet potatoes and ginger in 1 tbsp olive oil and 1 tbsp butter until fragrant, about 4 minutes.  Add curry powder, pepper, salt, tomato puree, tomato paste, butter, and pineapple with juice and simmer for 5 minutes.
Stir in marinated chicken and bring back to a boil. Reduce heat and simmer for 11-15 minutes until chicken is thoroughly cooked. Stir in the coconut milk and cream.  Cook on low heat until well heated, but do not bring to a boil.  Serve over hot cooked rice.

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