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Monday, January 3, 2011

Chicken Curry

Toss into a 5-qt. cooker:
3 pounds boneless, skinless chicken
2 med chopped onions
8 cloves garlic
16 thin slices of peeled fresh ginger
2 tbl curry powder
1 tsp coriander
1 tsp cumin
2 tsp salt
Cover and cook on high until chicken is fork-tender (do not uncover during cooking).

2 cups coconut milk
2 pkg. frozen peas

Cook about 20 minutes.  Serve garnished with 1/2 cup toasted cashews and 1/4 cup cilantro.
Serves 8

PS  For the single person, I'd use a package of thighs and chicken legs, and cut all other ingredients to make half this amount.  Then there'll be enough leftovers to enjoy, but not so much that I'll never want to eat curried chicken again.

1 comment:

  1. This recipe is easy to make and very tasty. I think I might add some potatoes to the curry next time. And the chicken, if you use bone-in, definitely falls off the bones. So you might want to remove the chicken and pick the meat from the bones. Yummy for a cold winter day--or any day.