HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Recipe

 

Golden Chicken Curry

 

Curries of all types are popular in California and have been for decades. In the forties and fifties, they formed the theme for dinner parties known as "curries." Today, the approach is less kitschy and more traditional, as ingredients for South Asian, Southeast Asian, and Caribbean curries have become readily available in most areas. Curries should be served with condiments that offer contrasts in taste and texture. Include a sweet chutney, along with yogurt, raisins, and roasted peanuts, if you like. Serve with Steamed Rice or Jasmine Rice.

Serves 4 to 6

2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
Pinch of ground cardamom
1 Tablespoon all-purpose flour
2 boneless and skinless chicken breasts, cut in half
3 to 4 boneless and skinless chicken thighs
3 tablespoons clarified butter
1 large yellow onion, diced
4 garlic cloves, minced
2 serrano or jalapeño chilies, stemmed and minced
3/4 cup chicken stock
1 cup coconut milk
Kosher salt

Mix together in a small bowl the curry powder, cumin, turmeric, cayenne, and cardamom. Place half of the mixture and the flour in a plastic or brown paper bag and shake to blend well. Cut the chicken into bite-size pieces and add the chicken, in 2 batches, to the bag of spices, shaking each time to coat the chicken thoroughly. Place the chicken in a shallow bowl and refrigerate for at least 1 hour or up to 3 hours before cooking.

Heat the clarified butter in a large heavy skillet over medium heat. Add the onion, and cook it until it is very soft and fragrant, about 15 minutes. Add the garlic and chilies, and cook for 2 minutes more. Stir in the remaining spice mixture, and add the chicken. Increase the heat to medium-high, and cook the chicken, stirring occasionally, until it begins to turn opaque. Add the stock, reduce the heat to low, and simmer, covered, for about 20 minutes, until the chicken is fully cooked. Stir in the coconut milk, and season with salt. Remove from the heat, and serve immediately.

 

From: California Home Cooking
by Michele Anna Jordan
Harvard Common Press
$16.95 paperback, ISBN: 1-55832-119-5
$29.95 hardcover, ISBN: 1-55832-118-7
illustrated, 528 pages, 1997
Recipes and photos reprinted by permission.

 

California Home Cooking

About the Book

Recipes

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

This page modified February 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,