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Ginger Chicken Curry

GINGER CHICKEN CURRY                

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

Chicken Ginger Curry night in Marti & David's apartment

Chicken Ginger Curry night in Marti & David’s apartment

to make it

  1. Slice each chicken breast into bite size pieces
  2. Put in the bowl with the ginger, garlic, mix well
  3. cover chicken mixture and leave in the fridge to marinate until ready to cook
  4. For the best flavor do this in the morning or, better still, the night before.
  5. Peel and quarter onions & very finely chop them.
  6. Heat olive oil in a large pan , then add the onion; cook until  translucent.
  7. Add the chicken mixture with the marinade and cook over a high heat until the chicken changes color
  8. Add Curry Paste and stir in well
  9. 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
  10. 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.
  11. 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.  😉


Bon Appetit


in Cassis


2 Comments Post a comment
  1. Jon Howard #

    1 small can of red curry paste or 1/2 jar of Paste for Curry (210 g)

    When do you add this stuff?

    Sent from my iPhone

    September 14, 2013
  2. Very tasty !!!

    September 14, 2013

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