Wednesday, July 6, 2011
Madras Curry Chicken
What You Need:
2-3 pounds of chicken
3 large yellow *sweet onions
madras curry seasoning
olive oil or butter
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor. Be patient! While your waiting, chop as many carrots and potatoes as you want to put in. (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then. Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions, potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder. Pour in enough chicken stock to just cover. After your stew comes to a boil reduce to a simmer.
Start your rice at this point. I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances. They are great!
Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch. Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water. Add this to your curry and stir it well.
Once it thickens you are ready to eat. I enjoy this just over rice. It is so delicious just the way it is. However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it.