Saturday, May 7, 2011

Curried Chicken

This recipe works well for any chicken pieces, although I usually make it with frozen boneless chicken tenderloins. Serve with cooked jasmine or basmati rice and dipping bread.


1 Tbsp. smoked paprika
1/2 Tbsp. chili powder
4 tsp. curry powder
2 tsp. onion powder
3/4 tsp. kosher salt
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground sage
pinch ground ginger

4 Tbsp. peanut oil

chicken pieces (fresh or frozen), to serve 4-6

1-14 oz. can coconut milk (regular or lite)


In a small bowl, mix together the spice ingredients. Set aside.

In a large frying pan over medium heat, heat oil and then add chicken pieces. Cook until chicken is browned and mostly cooked through, turning often.

When the chicken is well browned on all sides, sprinkle about 1 Tbsp. of the spice mixture over the top of the chicken (it helps to use a small sieve to get a thorough even coating). Continue to cook for a minute or so, then turn the chicken so the curry coating is on the bottom. Sprinkle about 1 Tbsp. of spice mixture over the chicken again and continue to cook for a couple of minutes, or at least until the part of the chicken touching the pan gets a nice crust with the curry spices. Turn the chicken again now so that the new spices on top are now on the bottom of the pan and cook another couple of minutes, or until this side of the chicken gets a nice golden curried crust. Remove the chicken from the pan when it is thoroughly cooked through and keep warm on a serving platter.

Add the coconut milk and the remaining spice mixture to the pan. Stir to mix and adjust with a little more salt, if necessary. Cook until heated through and thickened a little. Pour into a small pitcher or gravy boat to serve on top or alongside the chicken and rice.

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