The recipe I wanted to share with you today is for a delicious, creamy coconut chicken curry! One thing which I really came to appreciate when I moved over to, and lived in the UK, was a great curry.
A good curry is almost considered to be the National dish at this point in the UK, second only to Fish and Chips! They did a survey a few years ago as to the Nation's favourie dish and curry came very close to usurping that age old favourite!
Then again maybe it is not so surprising considering the large Asian population in the UK and Britain's historical presence in what was India. Curry is actually quite a regional thing in India with curries from different areas being substantially different in heat and spiciness.
Fruity coconut curries such as this one are considered to be a South Indian Chicken Curry with Coconut Milk.
Curry was not something we ever had in our home when I was growing up and actually not something which my mother ever did come to like in her lifetime. I blame it all on George.
George was this man my mother sort of went out with after she and my father split up. George was from Cape Breton and fancied himself to be somewhat of a chef/restauranteur. I think he had managed some restaurant out West with his ex-wife. Anyways, he loved making what he called curry.
It was actually a huge stir fry, predominantly flavoured with curry powder and garlic. George loved garlic and always went overboard on things like this. My mother came to not even be able to stand the smell of curry, or garlic for that matter.
That just goes to show how very easily a person can get turned off of a type of food once they have had it prepared for them improperly. A proper done curry is a thing of great beauty and really delicious!
My first real experience with Curry came when I lived in Suffield, Alberta with my second husband. Suffield was the British Army Training Services Unit in Canada and was filled with British soldiers and their spouses.
We made many lovely friends when we were there that were British and became somewhat indoctrinated in their ways and culinary traditions. We used to go playing Darts with some of them a few nights a week and the star of any get-together would always be a delicious curry!
One of my best friends was a gal named Cathy Giles. She came from Manchester and had a real Mancunian accent, which took some real getting used to. At first I had a really difficult time understanding her.
We got along well however and she showed me how to make a proper chicken curry, which became a real family favorite. Of course once I moved to the UK and went to Culinary School, I was further versed in the art of making a curry. I think I can now put together a pretty good one!
The recipe I am sharing with you today actually doesn't come from the UK however. It has actually been adapted from a cookery book I used to use when I worked at the Manor entitled Casual Cooking by Sara Foster.
My boss had several of Sara Foster's cookery books and often liked me to cook recipes from them to serve at her ladies luncheon get-togethers. Not that I ever had a chance to cook them a curry, mind you. That would have gone down like a lead balloon to say the least!
In my own home, however, Curry was an oft cooked and much beloved dinner option. I loved Sara Foster's style of cookery. Quite a few of her recipes were fresh, easy and delicious!
Like this fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavours! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak!
Its a very simple make. To begin with you just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown.
Onion is then softened in the drippings. You don't want to brown it . . . you just want it to be soft and translucent without colouring it.
Into those you stir some garlic . . . of course. Most good curries will contain some garlic, and then aromatics. The aromatics in this dish are grated fresh orange zest and juice, curry powder, and fresh grated ginger root. A most deliciously aromatic combination!
This mixture smells absolutely amazing when it hits the pan. At once, fruity and curryish, almost exotic.
Into that goes a cupful of coconut milk and a cup of chicken stock. I like to reduce it a bit to thicken it up. This is my own way of doing it, not Sara's. I like my curry sauces to be a bit on the thicker side.
Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken. A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander.
I am really going to miss my fresh herbs in the garden. Perhaps I will be able to start a bit of a windowsil herb garden when I get my own place. We shall see.
The addition of mint and coriander is a bit unusual I think. At least the mint is. But trust me when I tell you they work really well in this along with the fruitiness and the coconut milk.
Make sure you use a really well flavoured Mango Chutney. You want one with a bit of zip along with plenty of sweet.
This curry is a real favorite of mine and one that I make fairy often. Its rich and creamy, well flavoured, not too spicy and incredibly delicious.
If you are looking for something tasty to serve your family this weekend, that is also quick and easy to make, look no further. This delicious Coconut Chicken Curry fits the bill on all counts!
Coconut Chicken Curry
Ingredients
- 4 boneless, skinless chicken breast fillets
- fine sea salt and freshly ground black pepper to taste
- 1 TBS butter
- 2 TBS light olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 TBS medium curry powder
- 1 TBS grated peeled fresh ginger root
- the finely grated zest and juice from one orange
- 1 cup (240ml) unsweetened coconut milk
- 1 cup (240ml) chicken stock
- 2 TBS good mango chutney
- 1 TBS chopped fresh mint
- 1 TBS chopped fresh cilantro (coriander leaf)
- a small handful of lightly toasted slivered almonds or unsalted cashews
Instructions
- Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
- Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
- Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown.
- Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits.
- Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan.
- Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
- Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and serve immediately.
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