I am a huge curry fan. I didn't try curry until a few years ago, but once I did I was hooked! I love anything curried, veggies, pork, chicken....YUM. I was so glad to find out that Kevin liked curry. When I made this before the only other person that would eat it was my son Seth. Ms Picky Pants took one look at the red bell pepper and that was all it took...nope...nada.....not happenin' *sigh* she is getting better but sheesh!
I have tried making this with curry powder and paste and I will tell you my personal preference is the paste. But don't let that stop you from making it if you can't find the paste. It is still very very good, I just prefer the paste that's all. Who knows if you will feel the same way I do?
This is a pretty simple recipe, but don't the let the simplicity fool you. It is packed with flavor!
Red Chicken Curry
2 tablespoon olive oil
2 pounds boneless, skinless chicken thighs and breasts, cut into chunks
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 large cloves of garlic, minced
1 (14-ounce) can of diced tomatoes, drained
1/2 cup mango chutney (Major Grey recommended)
1 rounded tablespoons red curry paste (Thai Kitchen recommended) or 4 tablespoons curry powder (mild to hot)
Fresh cracked black pepper
1 1/2 cup vegetable stock
a generous handful of cilantro leaves, chopped
3 green onions, chopped for garnish
Heat a deep non stick skillet over medium-high heat, add the olive oil. When the oil has heated add the chicken, onion, and pepper. Cover and cook for 8 minutes, stirring occasionally. Remove cover and add garlic, cook 1 minute, then add the tomatoes, chutney, curry, stock, salt, and pepper. Combine and simmer for a couple of minutes over low heat, allowing the flavors to combine. Remove from heat and stir in the cilantro. Ladle over rice and top with chopped green onions.
My favorite brand of curry paste.
You can find the red curry paste on the Asian food isle in most stores. Mango chutney will be on the condiment isle.