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This curry from Deborah is nicely spiced and can feed a crowd.


  • 3 lbs. boneless, skinless chicken breasts
  • 3 Cups chicken stock (3 cups water plus 1 TB. CHICKEN SOUP BASE)
  • 3 TB. butter
  • 1 large yellow onion, minced
  • 1 clove garlic, minced
  • 1/3 Cup SWEET CURRY POWDER
  • 3 TB. CRYSTALLIZED GINGER, minced
  • 1/4-1/2 tsp. CAYENNE PEPPER
  • 1/8 tsp. GROUND BLACK PEPPER
  • 1 tsp. minced fresh mint or 1/2 tsp. dried SPEARMINT
  • 1/8 tsp. GROUND CLOVES
  • 11/2 Cups coconut milk
  • 2 TB. lime juice (juice of 1 lime)
  • 1 Cup cream or half and half
       

Place the chicken breasts in medium pan and cover with the chicken stock. Cover and simmer until tender. Remove the chicken from the stock, set aside and reserve 11/2 cups of the liquid. Heat the butter in a large, heavy skillet. Add the onion and garlic and cook for 8 -10 minutes, until golden. Blend in the SWEET CURRY POWDER, CRYSTALLIZED GINGER, CAYENNE, PEPPER, MINT and CLOVES. Add the coconut milk and reserved chicken stock, cover and simmer 1/2 hour. Meanwhile, cut the chicken into bite-sized pieces. Add the chicken to the curry, cover, and simmer 1/2 hour. Mix in the lime juice and cream and heat, stirring, for 5-10 minutes.

Serve with cooked white rice and offer condiments in small bowls at the table. Some nice condiments include: chopped hard-boiled egg, crumbled bacon, flaked coconut, raisins, chopped peanuts, chopped green onions and mango chutney.

Prep. time: 10 minutes
Baking time: 2 hours
Serves: 8-10

Nutritional Information:
Servings 10; Serving Size 1 cup (236g); Calories 340; Calories from fat 180; Total fat 20g; Cholesterol 90mg; Sodium 350mg; Carbohydrate 9g; Dietary Fiber 2g.



Description
Price
Qty
Chicken Soup Base and Seasoning 8 oz. jar
$10.85
Sweet Curry Powder 1.0 oz. 1/4 cup jar
$4.25
Crystallized Ginger 1.3 oz. 1/4 cup jar
$4.89
Cayenne Red Pepper Powder 1.0 oz. 1/4 cup jar
$3.45
Cloves Ground 1.2 oz. 1/4 cup jar
$4.45
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69


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