Curry is one of the greatest foods I have had the pleasure of consuming. The spiced aroma that fills a kitchen, the warmth of it’s flavors wrapping ones tongue. It’s like magic… okay not really, but it’s certainly a favorite. Before I moved away and out of the country livings of a small town, I hadn’t even the slightest idea of what curry was. I remember smelling the turmeric and coriander floating over our back fence from an Indian neighbor, but never bothering to ask what on earth it was… and then it happened.
As I strolled through the aisles of a small town market, I caught a glimpse of a Madras Curry label glimmering in it’s shiny tin. And on sale, nonetheless! So, I bought the curry, thinking, “what the hell, I don’t know what it is now, but Google will change that,” and started adding it to everything!
I tend to blur lines across countries, so to speak, in regards to curries. Using traditionally Indian brands, to make Thai styled dishes. I call it multicultural. :P
Ingredients
- 2 tablespoons flour
- 1/2 teaspoon cayenne pepper
- 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
- 2 tablespoons oil
- 1 tablespoon curry powder
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 1/2 tablespoons (nutty) peanut butter
- 1 teaspoon coriander
- 1/2 cup coconut milk
1. Coat chicken in mixture of flour and cayenne.
2. Heat oil in pan, and cook chicken until golden.
3. Add curry powder, and toss to coat. Set aside.
4. Sautee onion and garlic in pan until onion is translucent.
5. Return chicken to pan and add remaining ingredients.
6. Cook until chicken in done, and sauce has thickened.
