Thursday, September 23, 2010

Curry Chicken with Jasmine Rice

Please excuse any typos or any sentences that might not make sense. The season premiere of Grey’s Anatomy is moments away so I’m rushing to get this out to you because it’s scrumptious!
The inspiration for this recipe came from a dish I had at an Indian restaurant. I don’t think it was called curry chicken but I honestly don’t have a clue what the menu said.  But I do think this recipe is very similar to what I had.  The good news is, since we don’t know the name of the real dish, we can’t really compare it. =)

8 pieces boneless skinless chicken thighs
¼ cup all purpose flour
Garlic powder
Onion powder
3 tbs oil or enough to cover the bottom of your pan
1 medium yellow onion
¼ cup diced carrots
3 small cloves garlic
2 tbs tomato paste
1/4 cup of wine or chicken stock
3 heaping tbs red curry paste
14.5 oz can stewed tomatoes
1 snack size box raisins
½ cup heavy  whipping cream
Jasmine rice
½ cup frozen peas
2 bay leaves

Cooking Instructions:
Heat oil in pan on medium heat
Season chicken thighs with garlic, onion powder and salt.  Toss chicken thighs into a Ziploc baggie with flour to coat.  Shake off excess flour and lay chicken in pan.  Be sure to not crowd the chicken or it will steam instead of brown.  Brown the chicken on both sides.  Remove chicken from pan. 

Turn heat down to medium low.  Add onions, garlic and carrots to oil.  Add salt and pepper.  Cook 3-4 min until tender.  Stir tomato paste into onion mixture.  If you’re working with a gas stove, pull pan off head to add the wine. Deglaze the pan by scraping the brown bits from the chicken off the bottom.  Let the wine mixture simmer for about 2 minutes to thicken and deglaze.

Stir the tomatoes and raisins into the wine mixture.  Add chicken back in along with any juices. Cover and simmer 10-15 minutes on medium low until chicken is cooked thru and tender.  When about ready to serve, stir in heavy cream.  This is not necessary but does enhance the sauce.

I follow the cooking instructions for the rice but while the water is boiling I like to flavor it with a couple bay leaves and half of an onion.  Before adding the rice pull the onion and bay leaf out.  When the rice has about  4 min left to cook, add frozen peas.
Dish chicken and sauce over rice and enjoy

I made this last night.  Then I got a phone call from my husband letting me know they would be working late.  So here's the picture of what the curry chicken looked like after I packed up every little bit of it and took it to base for the boys to eat.  Hope they enjoyed!!

1 comment:

  1. I'm loving these flavors! it's addicting! Looks so good!