Curry Chicken

Coconut milk, simmered into a complex curry with tomatoes, then served with seared chicken over brown rice for one scrumptious curry chicken.

One of James' favorite types of food is Indian, and it's apparently one of Bobert's favorites too! I don't think I've ever seen anyone so gleeful the first time we took him to an Indian buffet. However, I'm afraid of cooking Indian. All the seasonings and spices just intimidate me!

Since we'd recently gotten some curry powder, I thought maybe it was time to tackle making Indian food at home! The curry powder really helped simplify things. Instead of having to perfectly blend together a laundry list of spices and seasonings, you've got it all simplified into one powder. Now, I'm all about using individual seasonings and making your own blends, but buying a pre-made mix is sometimes where we need to start. :) I know I certainly wouldn't have made this scrumptious curry chicken if I had to make my own curry powder first!

Do you prefer making your own seasoning blends or buying pre-made ones?

Curry Chicken

by Morsels of Life | CJ Huang

Coconut milk, simmered into a complex curry with tomatoes, then served with seared chicken over brown rice for one scrumptious curry chicken.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
531 grams	18.75 ounces		4	chicken thighs, with skin
180 grams	6.375 ounces	3/4 cup		brown rice, uncooked
210 grams	7.375 ounces	1 cup	1 can	tomato sauce
392 grams	13.875 ounces	13.5 ounces	1 can	coconut milk	You'll want to get the coconut that's in the canned goods aisle and not the refrigerated area.
150 grams	5.3 ounces		1 container	plain yogurt	I'd recommend using something thicker, like Greek yogurt.
		4 teaspoons	4 cloves	garlic, minced
115 grams	4.125 ounces			spinach
			1 bunch	mint
			1 bunch	cilantro
		1 tablespoon	1-inch piece	ginger, grated
		2 tablespoons		curry powder

Methods:

1. Gather all materials.
2. Add 1.5 cups of water to rice, and boil. Once boiling, cover, and then simmer until liquid absorbed and rice tender. Remove from heat. (Or use a rice cooker.)
3. Meanwhile, chop mint leaves and combine with yogurt.
4. Heat a bit of oil in a pan, and cook chicken, skin side down. Top with a quarter of the curry powder. Drain drippings after skin side browned, about 7 minutes.
5. Flip chicken, and add garlic, ginger, remaining curry powder, tomato sauce, and coconut milk. Simmer until cooked through, stirring occasionally, until chicken cooked and liquid thickened.
6. Once chicken is cooked, remove from heat and toss in spinach, wilting it. Serve over rice.

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Methods with Images:

	1. Gather all materials.
	2. Add 1.5 cups of water to rice, and boil. Once boiling, cover, and then simmer until liquid absorbed and rice tender. Remove from heat. (Or use a rice cooker.)
	3. Meanwhile, chop mint leaves and combine with yogurt.
	4. Heat a bit of oil in a pan, and cook chicken, skin side down. Top with a quarter of the curry powder. Drain drippings after skin side browned, about 7 minutes.
	5. Flip chicken, and add garlic, ginger, remaining curry powder, tomato sauce, and coconut milk. Simmer until cooked through, stirring occasionally, until chicken cooked and liquid thickened.
	6. Once chicken is cooked, remove from heat and toss in spinach, wilting it. Serve over rice.