Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Coriander seed

  2. 1 1/2 teaspoons 7 1/2ml Cardamom seeds

  3. 1 teaspoon 5ml Cumin seed

  4. 1 1/2 teaspoons 7 1/2ml Whole black peppercorns

  5. 1 teaspoon 5ml Whole cloves

  6. 1 tablespoon 15ml Ground turmeric

  7. 1 1/2 teaspoons 7 1/2ml Red pepper flakes

  8. 1 Bay leaf - crumbled

  9. 1 teaspoon 5ml Nutmeg - freshly grated *chicken Curry*

  10. 8 Boned and skinned chicken breast halves Salt Freshly ground black pepper

  11. 2 tablespoons 30ml Vegetable oil

  12. 3 tablespoons 45ml Unsalted butter

  13. 3/4 cup 109g / 3.8oz Chopped shallots

  14. 1 1/2 cups 355ml Coconut milk - canned

  15. 1 1/2 cups 355ml Chicken stock

  16. 3 tablespoons 45ml All-purpose flour *condiments* Shredded coconut meat - or dried coconut Dry roasted peanuts or cashews - coarsely Chopped Minced green onion Chutney Currants or raisins

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Amount Measure Ingredient -- Preparation Method -- -- -- **curry powder** 1 1/2 teaspoons coriander seed 1 1/2 teaspoons cardamom seeds 1 teaspoon cumin seed 1 1/2 teaspoons whole black peppercorns 1 teaspoon whole cloves 1 tablespoon ground turmeric 1 1/2 teaspoons red pepper flakes 1 bay leaf -- crumbled 1 teaspoon nutmeg -- freshly grated **chicken curry** 8 boned and skinned chicken breast halves salt freshly ground black pepper 2 tablespoons vegetable oil 3 tablespoons unsalted butter 3/4 cup chopped shallots 1 1/2 cups coconut milk -- canned 1 1/2 cups chicken stock 3 tablespoons all-purpose flour **condiments** shredded coconut meat -- or dried coconut dry roasted peanuts or cashews -- coarsely chopped minced green onion chutney currants or raisins To make the Curry Powder, in a small, heavy skillet, combine the coriander, cardamom, and cumin seeds, peppercorns, and cloves. Place over medium heat and toast, stirring or shaking the pan frequently, until fragrant, 3 to 5 minutes; do not allow to burn. Transfer to a spice grinder or heavy mortar with a pestle, add the turmeric, chile flakes, bay leaf, and nutmeg, and grind to a fine powder. Set aside. In a saute pan or heavy stew pot such as a dutch oven, melt the oil and 1 tablespoon of the butter over medium-high heat. Add as many of the chicken strips as will fit comfortably without crowding the pan and cook, turning frequently, until opaque all over. Using tongs or a slotted utensil, transfer the chicken to a plate. Cook the remaining chicken in the same manner. Add the remaining 2 tablespoons butter to the pan and melt over medium-low heat. Add the shallot and the reserved Curry Powder and saute until the shallot is soft, about 5 minutes. Sprinkle with the flour and saute about 3 minutes longer. Stir in the coconut milk and stock or broth and bring to a simmer. Return the chicken to the pan. Reduce the heat to low, cover, and simmer until the sauce thickens to the consistency of heavy (whipping) cream and the chicken is opaque all the way through when tested by cutting with a small, sharp knife at the thickest portion, about 10 minutes. Taste and adjust the seasonings. Offer the condiments at the table.


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