Curry Chicken
Curry Chicken
5 lb. whole chicken
Salt (to taste…about 2 tsp.)
1 tsp. pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (13 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 tbsp. olive oil
Cut chicken into square chunks and marinate with salt, sugar and pepper. Pour oil in a pot and allow to heat up over medium heat. Add in the onions and allow to cook for 1-2 minutes, add in the garlic and chicken (together) and saute for 10-12 minutes. Add in the curry powder and continue cooking for 10-12 minutes longer. Add in enough water to cover the mixture; cook for 15-17 minutes at low-medium heat. Add in the coconut milk and mix well; bring to a slight boil, stirring and then remove from heat. Serve.
*Johnna’s tip: Serve over brown or white rice or potatoes. Potatoes are common in curry chicken so you can add to the pot during the cooking time for the potatoes to take in the flavor of the curry powder. Also, for other meat alternatives try: shrimp, lobster or beef. Enjoy!
5 lb. whole chicken
Salt (to taste…about 2 tsp.)
1 tsp. pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (13 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 tbsp. olive oil
Cut chicken into square chunks and marinate with salt, sugar and pepper. Pour oil in a pot and allow to heat up over medium heat. Add in the onions and allow to cook for 1-2 minutes, add in the garlic and chicken (together) and saute for 10-12 minutes. Add in the curry powder and continue cooking for 10-12 minutes longer. Add in enough water to cover the mixture; cook for 15-17 minutes at low-medium heat. Add in the coconut milk and mix well; bring to a slight boil, stirring and then remove from heat. Serve.
*Johnna’s tip: Serve over brown or white rice or potatoes. Potatoes are common in curry chicken so you can add to the pot during the cooking time for the potatoes to take in the flavor of the curry powder. Also, for other meat alternatives try: shrimp, lobster or beef. Enjoy!
Picture source: http://www.aqua-safaris.com/Recipes.asp
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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I love curry and this looks really, really good. I have to try it.
Good stuff;-) Let us know how it turns out!