March 17, 2014

Recipe - Chicken Pub Curry

Our son and daughter-in-law, Captain Morgan and Princess, returned from a recent trip to England and Wales with a few jars of Patak Madras curry paste.  The Captain just loves English curries and wanted to recreate the flavor fest that makes him so happy when he visits pubs over there.  He went through Beaver's The Hairy Bikers' Great Curries cookbook and found a recipe that was spot-on, and yesterday we were invited over to their house so we could enjoy the dish with them.  Based on "Chicken Curry For A Crowd," the Captain modified ingredient quantities to serve just the four of us, though we can eat a crowd's worth; and substituting chicken breast for chicken thighs.  The end result was so delicious that Beaver can't stop emoting today, babbling things like, "simple but exotic" and "taste experience of a lifetime."  Yes, it was that good.  Good job Captain!

Chicken Pub Curry on the stove with basmati rice.  Dig in!

Chicken Pub Curry

Ingredients

2 tablespoons sunflower oil
2 large onions, chopped
6 boneless, skinless chicken breast halves, cut into chunks
2 garlic cloves, crushed
1 tablespoon ginger puree (from tube)
4 ounces (about 1/2 jar) curry paste
2 cans diced tomatoes, undrained
3 tablespoons chopped cilantro
1 packet chicken bouillon
salt
pepper

Procedure

1.  Cut up the chicken and onions.  In a large saucepan, heat oil, then add the onions and saute over medium high heat for about 10 minutes, until softened.  Turn the heat up and cook the onions about 6-8 minutes longer until they turn a rich golden brown.  Add the garlic and ginger and cook, stirring, another minute.

Onions, garlic and ginger turn a rich, golden brown.
2.  Add the chicken pieces and fry them for 5 minutes, turning often until they are no longer pink. Stir in the curry paste and cook it with the chicken for 2-3 minutes, stirring until it covers the chicken all over and gently sizzles.

Frying the chicken mixture.
3.  Add the diced tomatoes and chicken bouillon packet.  Bring to a simmer, stirring regularly.  Cover the pan and simmer for about 1 hour, during which time you should stir occasionally.  Remove the lid and cook the curry down until it's thickened.  The chicken will be tender and almost at the shredding point.

Adding tomatoes.  The Captain had transferred the mixture to a crock pot.  He later put it all back on the stove after seeing that the crock pot wasn't achieving a simmer.
4.  When ready to serve, stir in the chopped cilantro and ladle the mixture into bowls or, if thick enough, onto plates.  Salt and pepper to taste.  Serve with basmati rice and puppadum.

Chicken Pub Curry, ready to serve up.


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