This recipe from Deborah Sczudlo of Santa Monica. California, is an Indian curry dish she serves for parties at the holidays. As we often find ourselves asked to make spicy dishes for holiday parties, too, we wanted to give this one a try. We rate it a winner. Serve this with rice and any of these condiments: chopped hard-boiled eggs, chopped peanuts, mango chutney, raisins, flaked coconut, chopped green onions, or crumbled bacon.
This recipe is found in the holiday 2010 issue of Penzeys catalog.
3 lbs. boneless, skinless chicken breasts
3 cups chicken stock
3 tbsp butter
1 large yellow onion, minced
1 clove garlic, minced
⅓ cup sweet curry powder
3 tbsp crystallized ginger
¼-½ tsp cayenne pepper
⅛ tsp black pepper
1 tsp minced fresh mint or ½ tsp dried mint
⅛ tsp ground cloves
1½ cups coconut milk (we use low-fat)
2 tbsp lime juice (juice of one average lime)
1 cup cream (we use half-and-half)
1. Place the chicken breasts in medium pan and cover with the chicken stock. Cover and simmer until tender. Remove the chicken from the stock, set aside and reserve 1½ cups of the liquid.
2. Heat the butter in a large, heavy skillet. Add the onion and garlic and cook for 8-10 minutes, until golden. Blend in the sweet curry powder, crystallized ginger, cayenne, pepper, mint and cloves. Add the coconut milk and reserved chicken stock, cover and simmer 30 minutes. Meanwhile, cut the chicken into bite-sized pieces. Add the chicken to the curry, cover, and simmer 30 minutes. Mix in the lime juice and cream and heat, stirring, for 5-10 minutes.
Prep time; 10 minutes
Cooking time: 2 hours