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Curry Chicken or Beef (Indian) with Coconut Milk


INGREDIENTS:

•    2 Cups of partially cooked chicken cubed to bite size – small pieces. (2 large breasts)
•    1 Cup chopped onion (about half a medium onion)
•    2 oz. olive oil or Coconut oil
•    4 oz water
•    14 oz can coconut milk – or – SO unsweetened coconut milk. The can has slightly less water than the other product – so adjust the amount of water.
•    6 tablespoons tomato paste (same as 3 ozs – one half of the small cans)
•    2 teaspoons curry powder
•    1/2 teaspoon garlic powder
•    1 teaspoon ground ginger
•    2 teaspoons garam masala (either purchase at spice store or see mix below)
•    2 teaspoons sugar-substitute
•    1/4 teaspoon salt
•    almond slivers for garnish

4 servings of finely chopped (riced) cauliflower, prepared and hot to serve under chicken curry

INSTRUCTIONS:

•    Heat oil in a large, deep frying pan. Simmer onion until translucent.

•    Add curry, garlic, ginger, garam masala and stir while cooking one minute.

•    Add chicken and water, scrape pan while stirring to mix in spices, simmer just until meat is heated.

•    Blend coconut milk into the pan.

•    Add rest of the ingredients, including the tomato paste.

•    Simmer about 15 minutes to cook and blend the spices, and reduce consistency to your taste.

•    Serve over riced cauliflower, garnish with the almond slivers

.    Throw in a 1/2 cup of Pomegranate seeds just before serving – adds a sweet crunch.

GARAM MASALA

You can purchase this mix of spices in a specialty store – or just mix your own as I did.

•    1 tablespoon ground cumin

•    1 1/2 teaspoons ground coriander

•    1 1/2 teaspoons ground cardamom

•    1 1/2 teaspoons ground pepper

•    1 teaspoon ground cinnamon

•    1/2 teaspoon ground cloves

•    1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.  This will make enough for multiple uses.

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Just made this recipe with beef.  Used good quality meat and did not want to over cook it.  Fried the onions part way and put the cut up pieces of beef in the frying pan.  Browned the meat on all sides and removed it leaving most of the onions in the pan.  Followed the recipe as above.   Did not add the water.  When the Curry was fully mixed, I let it simmer for 1/2 hour to reduce it – then added the beef for maybe – 10 minutes just before serving – worked well.  The meat was great.

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Variations on the Theme:

Add a tablespoon or two of Peanut Butter just before simmering.

Add a variety of vegetables – including Mushrooms and broccoli.

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