Chicken Curry

Every true Asian has a special affinity for curry, and this Asian gal is no different. Growing up in Hawaii, I used to think that curry was limited to S & B Golden Curry (those packets of instant curry molded into blocks that you find in the Asian markets). When I left Hawaii, however, my eyes were opened to the hundreds of different curries offered from all parts of Asia – Indian curry, Thai curry, Indonesian curry! The range of flavors and adaptations that you can find is astounding.

I made this curry today. It has a comforting flavor that is creamy, spicy and warm as a good curry should be. And depending on your taste for spiciness, the amount of cayenne pepper can be adjusted. Ladle some onto jasmine or basmati rice, and it will warm your soul.

Chicken Curry

3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 pounds skinless, boneless chicken thighs, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
1 can coconut milk
1/2 lemon, juiced
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1 tablespoon cold water

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 minutes. Mix cornstarch with water, and slowly add to curry while stirring. Simmer 1 minute. Serves 6.

3 thoughts on “Chicken Curry

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