Tuesday, October 4, 2011

Red Chicken Curry

I am finally off my Mexican kick. I may have burned myself out a bit......nnaaaaa that could never happen, but I do think I have had my fill for a while. So I decided we would go off to another country for dinner, Thailand.

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)
Salt
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.





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8 comments:

  1. I use the same curry paste! I also simmer everything in a little bit of low fat coconut milk. Mmmmm - this looks delish!

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  2. Thanks Britne :) I do a green curry with coconut milk but never tried it with the red curry will have to give it a shot!!

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  3. Looks yummy! I haven't had much luck with using curry powder, but I'll have to try the paste... thanks for another great idea!

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  4. Thanks Aaron! I think you will really like the paste.

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  5. This looks amazing. I'm definitely going to have to give this a try.
    You have an award at my blog. http://www.alilcountrysugar.blogspot.com

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  6. Angie thank you so much!! I hope you do give it a try I really think you will like it! Much <3

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  7. I'll have to try that curry paste.
    Thanks

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  8. Frank it is really really good!

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