Tuesday, October 25, 2011

Chicken Curry

This recipe sounds slightly exotic, but it's the height of comfort food, and my kids love it.  Bethaney just called to get the recipe, such as it is, for the second time, so I decided to type it out while I still had the card out.  This is a Rosemary recipe-- Rosemary often made it for us while she was at our house.  She got the recipe from a man in Bermuda.  There are few measurements here-- use what you have!  I would say it's around 1 1/2 pounds chicken, 1 small onion, 3-4 cloves of garlic, and maybe a half teaspoon of cornstarch if needed.  I like the taste of the green curry powder, but red curry is an option.  I have used curry paste, too, with fine results.

Chicken Curry

Chicken, cut into chunks
2 cubes chicken bouillon
1 T curry powder
1/3 cup hot water
1 tsp. chili powder
1 can coconut milk
Onion, minced
Garlic, minced

Mix chicken with curry and chili powders.  Saut√© onion and garlic in olive oil.  Add chicken and cook until brown.  Dissolve the bouillon cubes in the hot water and add to the cooking chicken.  Continue cooking until chicken is cooked through.  Add one can of coconut milk and let simmer for a minute.  If you want a thicker sauce, sprinkle some cornstarch in and mix in.  Serve with rice (Jasmine rice is best!).


  1. I add raisins to my sauce until they're rehydrated. Super yummy!!

  2. Sounds good...will be adding it to my December menu!