Ginger Chicken Curry
GINGER CHICKEN CURRY
6 small boneless skinless chicken breasts
1 small piece of fresh ginger, peeled and grated
1-2 garlic cloves, finely chopped ,( mix with the ginger in bowl)
1 can coconut milk (400 ml) or plain Greek yogurt as substitute for coconut milk
1 large onion
1 can chopped tomatoes
1 small can of red curry paste or 1/2 jar of Paste for Curry (210 g)
1 bouquet of fresh cilantro
1/2 cup + cashew nuts
to make it
- Slice each chicken breast into bite size pieces
- Put in the bowl with the ginger, garlic, mix well
- cover chicken mixture and leave in the fridge to marinate until ready to cook
- For the best flavor do this in the morning or, better still, the night before.
- Peel and quarter onions & very finely chop them.
- Heat olive oil in a large pan , then add the onion; cook until translucent.
- Add the chicken mixture with the marinade and cook over a high heat until the chicken changes color
- Add Curry Paste and stir in well
- Add tomatoes (do not drain) and cook few minutes – — Pour in the coconut milk, (or the 1 – 1/2 cups yogurt) add 1/2 cup water or chicken stock if it gets too thick, then cover and simmer gently for 20 mins until the chicken is tender
- Stir in chopped fresh cilantro from the bouquet, then serve over rice. Naan bread is a good accompaniment if you can find it. I used a baguette.
- Garnish the top of the Chicken Curry with more Cilantro and the Cashew nuts
If the curry is too hot, you can add more yogurt. Usually 1 cup is enough.
My little story: We had friends come the night I prepared this Ginger Chicken Curry. It was only the second time I had made Curry Chicken. I changed the recipe from the original one from the British Embassy Chef who prepared this one afternoon at the Paris Embassy for a bunch of bored housewives. Is there such a thing anymore? Housewives? Well, anyway, hers was absolutely divine, but since I’m a GINGER fanatic, thought it should have more of this, not just a powder. I love to grate ginger anyway. The smell is so fantastic. Sandrine who joined us that evening was allergic to coconut milk, thus, the other guest, Christopher, said – just use plain yogurt in place. I did that, going to the market to find Greek PLAIN yogurt because it’s so thick . It worked fine.
I prefer the coconut milk because of the taste, but it’s not for everyone.
My rice was BASMATI, and because I didn’t have a rice cooker, it came out gooey – But Christopher, the ever gentleman that he is reminded me that in Japan (where he used to teach) the rice was gooey there. Okay, well, thanks for that – it sure made me feel better, and no one complained. 😉