Sep 30 2009

To spice lovers like myself, chicken curry is the ideal, all-purpose meal. It's a well-balanced, relatively fast, one-pot dinner with loads of personality. For guests who don't go for the fiery factor, I simply cut down on the number of spices and chiles; when I'm cooking for myself, I'll take the dish a few notches higher on the Scoville scale.

If you're preoccupied with other tasks or don't like to cook with raw meat, reach for a rotisserie chicken and blended spice mix to cut your prep time in half. Looking to save a buck, and have a few minutes to spare? Begin by browning chicken thighs, then simmer them in a sweet and spicy curry broth with aromatics until falling-apart tender. Check out the recipes and keep reading.

Beginner Chicken Curry

Beginner Chicken Curry

Information

Category
Main Dishes, Curries
Cuisine
Other Asian
Easy Recipe For Chicken Curry

Ingredients

1-1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
1/4 cup fresh cilantro leaves, roughly chopped

Directions

  1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
  3. Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Serves 4 to 8.


Expert Chicken Curry

Expert Chicken Curry

Information

Category
Main Dishes, Curries
Cuisine
Other Asian
Expert Recipe For Chicken Curry

Ingredients

8 fresh long red chiles, such as Holland, seeded and coarsely chopped
5 small dried red chiles, such as chiles de árbol, seeded
2 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced
3 garlic cloves, coarsely chopped
3 small shallots, coarsely chopped, plus 4 medium shallots, thinly sliced
1 tablespoon water
1/2 cup plus 1 tablespoon vegetable oil
4 whole chicken legs, split into legs and thighs (3 pounds)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 tablespoons fresh lemon juice
Freshly ground pepper

Directions

  1. In a food processor, combine the fresh and dried red chiles, lemongrass, garlic, coarsely chopped shallots and water and process to a fine paste.
  2. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to moderate and add the chile paste. Cook, stirring constantly, until the paste begins to stick to the bottom of the pan and brown, about 7 minutes. Stir in the coconut milk and return the chicken to the skillet. Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce has thickened, about 25 minutes.
  4. Meanwhile, in a medium skillet, heat the remaining 6 tablespoons of vegetable oil. Add the thinly sliced shallots and fry over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
  5. Transfer the chicken to plates. Add the lemon juice to the sauce and season with salt and pepper. Spoon the sauce over the chicken and sprinkle with the shallots.

Serves 4.