Coconut Chicken Curry with Chapatis

  • Yield servings


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
2 cups of sliced onions
3 tablespoons of finely chopped ginger
3 -- garlic cloves, chopped finely
1/4 cup chicken stock
3 teaspoons of curry powder
1/2 teaspoon dried ginger
1/8 teaspoon cayenne pepper
1 can light coconut milk
4 tablespoons smooth peanut butter
1 tablespoon rice wine vinegar
2 tablespoons chopped cilantro
1 cup chicken broth
1 small can water chestnuts
1 small can bamboo shoots
-- Salt and pepper
For Rice:
1/2 cup sliced onion
1 clove garlic
1 tablespoon ginger
1/4 teaspoon turmeric
-- Olive oil
2 cups basmati rice
3 1/2 cups chicken broth
-- Salt and pepper
For Chapatis:
1 1/8 cups whole wheat flour
1/2 cup white flour
1 1/2 teaspoons salt
1/2 cup warm water
1 tablespoon olive oil
For garnish:
1/2 cup toasted sliced almonds
-- Chopped cilantro
-- Chopped scallions


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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