Monday, August 29, 2011

Nomi At Home: Chicken Curry Over Rice

Need a quick, tasty recipe that satisfies your appetite and your budget? This chicken curry recipe has a mild Cambodian flare that is sure to be a summer hit among loved ones around the dinner table. Following these easy steps, any cook can bring a taste of Southeast Asia into their home.

You'll need:

  • 4 small onions, peeled and cut into eighths
  • 2 teaspoons finely minced garlic
  • 1 teaspoon butter
  • 1 tablespoon chili powder
  • 2 tablespoons curry powder
  • 2 teaspoons salt
  • 3 cups coconut milk
  • 2 (2 lb) fryer chickens (legs, wings or thighs) or
  • 2 (2 lb) chicken parts (legs, wings or thighs)
  • 4 potatoes, peeled and cubed
  • 1/2 cup chopped peanuts
  • Prepared Basmati rice

Cook onions, garlic and butter on medium heat until the onions are soft and lightly yellow. Stir in curry, chili powder, salt and add 2 cups of the coconut milk. Once these ingredients are blended, add the chicken and potatoes. Cover tightly and simmer for 20 to 30 minutes, stirring occasionally, until the chicken is tender. Add the chopped peanuts and the remaining 1 cup of coconut milk. Continue to simmer for 10 minutes and then serve on Basmati rice.

- Amanda Lassiter

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