I’ve been wanting a good solid curry recipe. This one popped up on a blog I follow, and I thought I’d give it a try.
- Olive oil
- 1 cup chopped red onion
- 1 TBSP curry powder
- 1 TBSP chopped fresh ginger
- 1/4 tsp anise seed
- 3 cloves
- 1 bay leaf
- 1 clove garlic, chopped
- 2 boneless skinless chicken breasts, chopped
- 2/3 cup chopped baby carrots
- 2 cups water
- 1 cup coconut milk
- 1 jalapeno, chopped
- 1 cup chopped tomato
- 1 cup chopped honeydew melon
- 1 jalapeño, chopped
- juice from half a lime
- Saute onion in olive oil, as it releases its juices, add the spices and stir into a paste
- Add chicken and carrots, brown
- Add water and coconut milk
- Bring to a simmer and cook for 20 minutes
- Add jalapeno, tomato & melon
- Continue cooking 5-10 minutes
- Add lime juice before serving
I served mine on jasmine rice, using these instructions:
- Thoroughly rinse the rice under cold water.
- Bring 2 cups of water to a slow boil in a medium sized pot.
- Once the water is boiling add salt and stir.
- Add rinsed rice, stir for 10 seconds, and cover tightly.
- Reduce the heat to a medium and cook for 15 minutes.
- Fluff the rice with a fork
I followed the video, rather than the text recipe, so I had to estimate amounts. I also had to make a couple substitutions. I couldn’t find star anise anywhere, so I used anise seed. I had honeydew melon in my freezer, so I used that instead of asian pear.
The coconut milk I bought was more like coconut paste, which turned out to be a good thing, since the 2 cups of water, plus the tomato & melon juice, made the sauce very runny. If your coconut milk is mostly fluid, I’d decrease the amount of water.
I used one jalapeño, with seeds included. If you want less heat, you can leave out the seeds, or use a milder pepper. If you want it hotter, you can use more peppers, or a hotter variety. I think I’ll probably use more curry powder next time, but it’s a personal choice.