It’s no secret that I’m a foodie. I love, more than eating new food, learning how to prepare it. Foods from India are one of my personal favorites. Although this recipe may not be traditional Indian, at it’s core, it’s at least Indian-inspired. It’s a smooth comforting dish that’s great to combat the “stupid-cold” weather we’re experiencing right now in the south.
Last week I was gifted a wonderful and unique present, a full basin of freshly ground turmeric direct from India. This turmeric was hand-ground as part of a traditional wedding ceremony. I may not know the wedding participants, but every time I use this turmeric, I won’t be able to help but think about their wedding, and hope that they’re doing well.
There’s nothing quite like that beautiful golden color of turmeric. That deep earthy flavor tames the sweetness of the coconut milk, and the tomato adds a touch of acid to bring this dish into harmony. If you make it, I hope you enjoy it as much as we do.
Coconut Curry with Chicken
- 2 chicken breasts, cut into thin slices
- 3 small potatoes, cubed
- 1 medium onion, diced
- 1tsp crushed garlic or garlic paste
- 1/2 tsp crushed ginger or ginger paste
- 1/2 tsp green chili, chopped
- 1 cup diced tomato, seeded and peeled
- 1 cup chicken stock
- 1 14oz can heavy coconut milk
- 2 tsp. ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- salt and pepper to taste
- Heat skillet with 1 tsp oil. Add potato and par-cook, stirring occasionally.
- Add chicken and cook till chicken is almost completely cooked.
- Stir in garlic, onion and chilies and cook until onion is slightly translucent.
- Add chicken broth, turmeric, cumin, coriander and stir to incorporate. Add coconut milk.
- Reduce to simmer and cook for 10 to 15 minutes stirring occasionally.
- Add tomato, and simmer for an additional 10 minutes.
- Taste dish before serving, if salt and pepper are needed, add just before serving over rice or noodles.