The word “curry” is used to describe a variety of things. First it is a mix of spices that often combines coriander seeds, turmeric, cumin, chili peppers, fenugreek, clove, mustard, and even nutmeg or ginger. This produces a warm and robust spicy taste that can flavor various foods. Curry also is used to describe a specific dish. Curry is a recipe made with a sauce or gravy seasoned with spices (like those in a curry mix) and is traditionally associated with south Asian cuisine. Curry also is a type of tree, and curry leaves are reminiscent of lemongrass and anise. These leaves often are included in Indian cooking.
Curry can make a hearty, delicious lunch or dinner, and it is ideal when the weather starts to get chilly. This recipe for “Coconut Chicken Curry,” courtesy of “Clueless in the Kitchen: Cooking for Beginners” (Firefly Books) by Evelyn Raab, is creamy and easy to prepare.
Coconut Chicken Curry
Serves 4 to 6
2 pounds skinless, boneless chicken breasts, cut into 1-inch chunks
1 teaspoon salt
1⁄2 teaspoon black pepper
1 tablespoon vegetable oil or coconut oil
2 tablespoons curry powder (hot or mild)
2 medium sweet peppers (any color), cut into 1⁄2-inch squares
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 fresh jalapeño (or other) hot pepper, seeded and sliced (optional)
1 14-ounce can coconut milk, regular or light
2 cups canned diced tomatoes (or diced fresh tomatoes)
1 tablespoon granulated sugar
In a bowl, toss the chicken chunks with the salt and pepper. Set aside.
In a large, deep skillet or Dutch oven, heat the oil over medium heat. Sprinkle in the curry powder and cook, stirring constantly, for about 1 minute, or until combined. Add the onion, garlic and jalapeño pepper (if you’re using it), and continue to cook, stirring to coat with the spices, for 3 or 4 minutes, or until the onions are beginning to soften. Dump in the chicken chunks, raise the heat to medium high, and cook, stirring often, until the chicken has turned mostly opaque.
Add the coconut milk, tomatoes and sugar to the pan, and bring to a boil. Lower the heat to medium, and simmer, uncovered, stirring occasionally, for 15 to 20 minutes. Serve with plain basmati or jasmine rice.
