Wednesday, October 26, 2011

Sunday Dinner: Comforting Curry Chicken

Lately, Sunday nights are the rare nights of the week that I cook.  There's just more time to prepare a more involved meal; and therefore, a perfect day to prepare leftover meals, and lunches for the work week ahead.

Today, I had the urge to make one of my favorite comfort food recipes: curry chicken.  It's based on a recipe that was passed on to my Mom from a family friend.  It was one of those recipes that I had to learn and take with me as I branched out on my own some 8 years ago.

The Ingredients:

Close-up on the curry powder

The Preparation:

Seasoning the chicken wings

Seasoning the chicken thighs
Searing the chicken wings
The final product!


8 chicken wings (remove tip, if desired)
6 boneless chicken thighs
1 onion, diced
2 cloves of garlic, minced
2 tsp salt
1/2 tsp sugar
11/2 Tbsp soya sauce
1 Tbsp vegetable oil
3-4 Tbsp curry powder
1 can coconut milk
1/4 cup water
2 tsp corn starch
4 carrots, peeled and sliced

Wash chicken wings and thighs, and then place in separate bowls.  Slice chicken thighs into 1 inch cubes.  Add 1 tsp of salt, 1 tbsp soya sauce to chicken wings.  Add 1 tsp salt, 1/2 tsp sugar, 1/2 tbsp soya sauce to chicken thighs.

On medium-high heat, add vegetable oil to large frying pan and sautee chicken wings until seared on both sides.  Remove from pan.  Add chicken wings to the pan, and sautee until golden.  Remove from pan. 

On high heat, add onion and garlic to the pan.  Stirfry until browned.  Add curry powder and stir until mixed.  Add coconut milk.  Bring sauce to a boil and simmer for 5 minutes.  If a thicker sauce is desired, mix corn starch with water and then slowly add to sauce until desired thickness.  Stir well.

Add carrots, chicken wings, and chicken thighs, and simmer on low for 15 minutes, covered.

Great with steamed jasmine rice and steamed broccoli.

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