Savor the Flavors of South Asia During the Week: Cara's Easy Chicken Curry

Curry is one of those unique flavors that has a perfect blend of a multitude of spices that give almost any meat an exotic tastiness.  Curries are used widely in south Asia and the Middle East, served in up a variety of dishes.  Spice combinations vary by region, as well as the color of the curry as well, however, yellow curry seems to be the most common.  I've loved the symphony of flavors that curry offers, and at first I got a bit intimidated by the grocery list of ingredients.  After sampling a few different curries (mostly of Indian and Thai varieties), I devised a delicious plan of making curry into an easy weeknight meal anyone can enjoy, without busting out your passport.


Cara's Easy Chicken Curry:

- 1.5 to 2 lbs Chicken Thighs
- 2 tablespoons Olive Oil
- 1 small to medium Onion, chopped
- 2 to 3 cloves Garlic, minced
- Salt & Pepper
- 1 can Coconut Milk (about 14 oz)
- 2 teaspoons Curry Powder
- 1 tablespoon Honey

Heat a large skillet to medium high heat.  Season the chicken thighs (both sides) with a dusting of salt and pepper.  Pour olive oil in preheated pan and cook chicken thighs for about 4 minutes on each side.  Remove chicken from pan and set aside on a plate and cover in foil to keep warm.  Turn heat to medium low and sauté onion and garlic until just translucent and picking up some of the drippings from the bottom of the pan.  Once the onion and garlic are cooked strain the oil out with a strainer and bowl (let's not make this dish greasy!).  Place the onions and garlic back in the pan.  Add coconut milk, curry powder, and a pinch of salt, stir to combine and let simmer for about 10 minutes, stirring occasionally.  While the curry is simmering, cut the cooked chicken thighs into about 1 inch cubes and set aside.  Add honey to the curry mixture after the 10 minutes of simmering and stir to combine.  Place cooked chicken back into the skillet and simmer for about 5 to 10 minutes.  Serve with a side of steamed rice (Basmati rice preferred).  Feel free to garnish the dish with either parsley, cilantro or basil.


Impress your family, friends or your date by making a seemingly complex meal in about half an hour!  They'll think you traveled the world and learned the culinary secrets of south Asian family traditions.  Don't worry, your secret is safe with me ;)

2 comments:

  1. I really need to give this one a try. Probably beats buying Patak's saues although I do find them quite tasty with a few bits. I typically add a dash of garam masala as I cook the onions and garlic to add those sweet and slightly exotic undertones. I almost always garnish with cilantro (coriander) and some raita if I'm in the mood. Mmmmm.

    As for Thai curry - let's get a good panang recipe going!

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  2. Matt: I've actually been throwing a dash of garam masala in the mix since I found a good one at world market, it adds more depth to the dish :)

    ...as for the Penang, that will come in time

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