Monday, September 17, 2007
Chinese chicken curry
I'm back at the Martin Yan Quick & Easy... this time I adapted his recipe for "Chicken and Potato Yellow Curry." I usually find the curry at restaurants have a whole lot more sauce than morsels to swim in the sauce. I guess rice is supposed to sop all that up, but usually I end up adding some frozen veggies to my leftovers before reheating them. Another predicament with ordering curry at a restaurant is that they usually offer only one or two ingredients in each variation of curry.
In my adaptation, I added a quarter of a fresh pineapple and two carrots. The pineapple just seemed fun, and the carrots were to give it a little color beyond yellow.
Here's the recipe:
3 yukon gold potatoes (1 1/4 lbs)
3/4 cup pineapple chunks
1 can unsweetened coconut milk (I skimmed some of the fat off)
3 Tbs curry powder
1/3 cup water
1 pound chicken breast, cut into 1-inch pieces
3 Tbs sugar
3 Tbs fish sauce
1/4 cup chopped cilantro
1 tsp cornstarch
2 tsp water
Cut potatoes into eighths, cut carrots into 2 inch pieces, then boil both for 15 minutes.
Pour half the coconut milk into a suacepan on medium, stir in curry and bring to slow boil. Add the chicken and cook, stirring occasionally, until it's no longer pink in the center, about 4 minutes. Add the sugar, fish sauce, potatoes and carrots. Bring to a boil and cook for 5 more minutes. Then add chopped cilantro, cornstarch solution and cook another minute to thicken. Take off heat and stir in pineapple. Serve with steamed rice and garnish with more cilantro.