Coconut Curry Chicken

I recently have fallen in love with Massaman Curry. I do not like regular curries, so I stayed away from Thai restaurants for awhile. After giving it another chance, I discovered the mild, sweet flavor was perfect. I decided to try it at making it at home, but after searching through various recipes I found that I did not have all the exotic ingredients that most recipes called for. This recipe was inspired by About.com's Thai Massaman Curry http://thaifood.about.com/od/thaicurrydishes/r/Thai-Massaman-Chicken-Curry.htm recipe, subbing a couple ingredients for the ones I always have on hand. It didn't turn out exactly the same of course, so I call it Coconut Curry Chicken. It has a similar flavor and hits the spot when I can't run and out get the real dish. It is even husband approved!


Coconut Curry Chicken

Ingredients:

1 Tbsp. olive oil
1 Tbsp. butter
1/3 cup onion, chopped
1/3 cup bell pepper, diced
4-5 cloves garlic

3/4 cup chicken broth
1/2 tsp. crushed red pepper
1 tsp. turmeric (or mustard powder)
1 tsp. ginger powder
1 tsp. cumin
1/2 tsp. black pepper
1 Tbsp. brown sugar
1 Tbsp. lime juice (or 1/2 tsp TrueLime)
1/4 cup soy sauce
1 tsp. peanut butter

1 pound chicken breast, cut into bite-sized pieces
1-2 medium sweet potatoes, cut into chunks (regular potatoes can also be used, but I like the color and taste of the sweet potato)
1 14 ounce (400 ml) can coconut milk (not lite)

1 cup jasmine rice
1 cup water
1 1/4 cup chicken broth (finishes out the can from above)


Directions:

Heat a large pan over medium-high heat. Heat the oil and butter together, then add the onion, bell pepper, and garlic. Stir-fry 1-2 minutes to release the fragrance.

Add the broth and flavorings. Stir with each addition and bring to a light boil.

Meanwhile, combine rice, water, and remainder of broth in separate pot and bring to boil on high. Immediately reduce heat to low and cover. Simmer for 30 minutes or until liquid is gone. Remove from heat and let steam 10 minutes. Fluff with fork before serving.

Add the chicken to the curry sauce, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender.


To serve, plate the rice and spoon the curry over the top. About.com also mentions: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

I have also done this in the slow-cooker, heating the vegetables and curry sauce on high, then reducing to low when adding the chicken portion to simmer. I added the chicken whole, then removed and chopped it before serving.