Coconut Chicken Curry with Chapatis

  • Yield: servings

Ingredients

cultures collide into an explosion of flavor!
1-- chicken fryer, about 4 pounds, cut into 10 pieces (breast cut cross wise into two), trimmed of fat
-- Wondra flour for dusting
-- Olive oil
2cups of sliced onions
3tablespoons of finely chopped ginger
3-- garlic cloves, chopped finely
1/4cup chicken stock
3teaspoons of curry powder
1/2teaspoon dried ginger
1/8teaspoon cayenne pepper
1can light coconut milk
4tablespoons smooth peanut butter
1tablespoon rice wine vinegar
2tablespoons chopped cilantro
1cup chicken broth
1small can water chestnuts
1small can bamboo shoots
-- Salt and pepper
For Rice:
1/2cup sliced onion
1clove garlic
1tablespoon ginger
1/4teaspoon turmeric
-- Olive oil
2cups basmati rice
3 1/2cups chicken broth
-- Salt and pepper
For Chapatis:
1 1/8cups whole wheat flour
1/2cup white flour
1 1/2teaspoons salt
1/2cup warm water
1tablespoon olive oil
For garnish:
1/2cup toasted sliced almonds
-- Chopped cilantro
-- Chopped scallions

Instructions

Begin by taking the washed chicken pieces which have been trimmed of fat and salt and pepper each. Lightly dust with Wondra brand flour on one side-this addition of flour will help thicken the sauce later.

In a large Dutch oven, heat 1/4 cup of olive oil and saute the chicken pieces, a few at a time, to sear and color both sides. Remove from Dutch oven and set aside in a separate bowl. Searing should take no more than 3-4 minutes on each side.

In the same Dutch oven, and over medium heat saute the onions until they have begun to limp and take on color, about 5 minutes, and scraping up any brown bits. Add the ginger, garlic, curry powder, cayenne and the stock (stock will sizzle, but we are doing it to deglaze the pan). Turn off the heat and cover, while preparing the sauce in the blender (the steam will assist in taking off any brown bits).

In a blender place the coconut milk, peanut butter, cilantro, and rice wine vinegar. Blend until smooth. Add to the Dutch oven. Add the chicken broth and the chicken pieces (along with any accumulated juices), and additional salt and pepper to taste. Place over medium heat and simmer for 20-25 minutes until chicken is done. Add the water chestnuts and bamboo shoots and keep warm. While chicken is cooking, make the rice.

In a saucepan, place about 1/4 cup of olive oil, and saute the onions until beginning to wilt, about 5 minutes over medium heat. Add the turmeric, garlic, ginger and cook for about 2 minutes. Add the rice and coat all of the grains of the rice with the onion/olive oil mixture.

Add the stock, salt and pepper to taste, and simmer, covered, until all of the water is absorbed.

While the rice is cooking make the chapatis. Place the flours, salt and olive oil in the bowl of a food processor and pulse while adding the warm water. Process for a minute or so to knead. Remove from processor and cut into 5 golf sized balls. Roll thinly and place each on a hot grill pan over high heat until charred on both sides-total cooking time about a minute or so on each side.

To serve, place a chapati on the plate, add a mound of rice on top of it, add two chicken pieces per person, top with a few spoonfuls of the the delicious gravy. Garnish with chopped cilantro and scallions as well as a sprinkling of toasted almonds. To serve family style, place all of the chapati on a platter, add all of rice on top, top with the chicken pieces and the gravy and then garnish with the cilantro, almonds and scallions.

Serves 5 (at two pieces of chicken per person).

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