I don't rarely eat and *never* make curry.... but we bought thighs on
a good sale last weekend. I had already found a curry recipe using
coconut milk which wasn't "authentic" because it called for curry
powder (not specifying which) and chili powder (again no
specification)... so I made "curry" tonight for the first time in
decades.

I altered the recipe greatly and unbelievably (IMO), it was tasty
anyway.

Here is the recipe that I didn't follow:

*Malaysian Chicken Curry In Coconut Milk*

1 chicken, cut into chunks (I used boneless thighs)
1 tbs. chili powder
2 tbs. curry powder
1 tbs. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped
2 tomatoes, roughly chopped
1/2 cup chopped cilantro
2 tbs. oil
1 bay leaf
1 lb. potatoes, peeled and cut into chunks
1 cup coconut milk
3 cup water
Salt and pepper to taste

Heat oil in big pot and fry onion and garlic for 1 minute. Then add
the chicken and continue cooking for 3 minutes. Add all the spices
and stir together well. Add the potatoes. Let cook until chicken and
potatoes are tender.

Add the remaining ingredients.

Adjust seasoning and serve with steamed rice.

********

I used one can of coconut milk plus one can of water and didn't add
tomato (because I couldn't figure out what flavor they would add and
all I only had canned tomato on hand anyway). I also used half the
curry powder (commercial mixture) and no chili powder. I precooked
the potatoes in salted water and didn't add any extra salt to the
sauce, but it needed more salt and some chili... maybe in the form of
hot paprika or cayenne next time.

In the end, it was tasty... but I'll add salt and pepper or chili (hot
paprika/cayenne) next time.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 16 Feb 2010 16:09:18 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:
>
> sf wrote:
> > I don't rarely eat and *never* make curry.... but we bought thighs on
> > a good sale last weekend. I had already found a curry recipe using
> > coconut milk which wasn't "authentic" because it called for curry
> > powder (not specifying which) and chili powder (again no
> > specification)... so I made "curry" tonight for the first time in
> > decades.
>
> Just FYI, here's a favorite of the elderly relative's.
>
> Roosevelt Curry
>
> It is composed of at lest a dozen large Bermuda onions, sliced and
> stewed in a sufficient quantity of butter, a Dutch oven being used in
> the process.
>
> After the onions have cooked down, 2 - 4 heaping tbs. of curry powder,
> depending on taste, are stirred in. Then a quart of bouillon or water
> is added, a pint at a time, and 2 disjointed chickens (the bones are
> removed before serving. The curry is cooked very very slowly for 5 - 6
> hours."
>
> To save on having to skim the chicken fat i use boneless, skinless
> chicken breasts, and a previously prepared and skimmed chicken stock.
>
> The food processor makes short work of the slicing of the onions, which
> at one time, could be a real task
>
If you see coconut milk the next time you're in Chinatown, get a can
and add it to that curry recipe, JL. I was pleased by the end result
and the leftovers are even better today.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

>
> I don't rarely eat and *never* make curry.... but we bought thighs on
> a good sale last weekend. I had already found a curry recipe using
> coconut milk which wasn't "authentic" because it called for curry
> powder (not specifying which) and chili powder (again no
> specification)... so I made "curry" tonight for the first time in
> decades.
>
> I altered the recipe greatly and unbelievably (IMO), it was tasty
> anyway.
>
> Here is the recipe that I didn't follow:
>
> *Malaysian Chicken Curry In Coconut Milk*

Sounds tasty to me. :-) I find some curries to be just too hot. This
sounds good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"sf" > wrote in message
...
>
> I don't rarely eat and *never* make curry.... but we bought thighs on
> a good sale last weekend. I had already found a curry recipe using
> coconut milk which wasn't "authentic" because it called for curry
> powder (not specifying which) and chili powder (again no
> specification)... so I made "curry" tonight for the first time in
> decades.
>
> I altered the recipe greatly and unbelievably (IMO), it was tasty
> anyway.
>
> Here is the recipe that I didn't follow:
>
> *Malaysian Chicken Curry In Coconut Milk*
>
> 1 chicken, cut into chunks (I used boneless thighs)
> 1 tbs. chili powder
> 2 tbs. curry powder
> 1 tbs. paprika
> 1 tsp. cumin
> 3 cloves garlic, chopped
> 2 onions, chopped
> 2 tomatoes, roughly chopped
> 1/2 cup chopped cilantro
> 2 tbs. oil
> 1 bay leaf
> 1 lb. potatoes, peeled and cut into chunks
> 1 cup coconut milk
> 3 cup water
> Salt and pepper to taste
>
> Heat oil in big pot and fry onion and garlic for 1 minute. Then add
> the chicken and continue cooking for 3 minutes. Add all the spices
> and stir together well. Add the potatoes. Let cook until chicken and
> potatoes are tender.
>
> Add the remaining ingredients.
>
> Adjust seasoning and serve with steamed rice.
>
> ********
>
> I used one can of coconut milk plus one can of water and didn't add
> tomato (because I couldn't figure out what flavor they would add and
> all I only had canned tomato on hand anyway). I also used half the
> curry powder (commercial mixture) and no chili powder. I precooked
> the potatoes in salted water and didn't add any extra salt to the
> sauce, but it needed more salt and some chili... maybe in the form of
> hot paprika or cayenne next time.
>
> In the end, it was tasty... but I'll add salt and pepper or chili (hot
> paprika/cayenne) next time.
>
>
> --
For Indian food and other cuisines take a look at this site if you haven't
already. http://www.videojug.com/search?keywo...ry&Content=all I
think it's a great site for all categories of food, and it's entertaining.

Kent

On Wed, 17 Feb 2010 10:39:03 -0800, "Kent" > wrote:

> For Indian food and other cuisines take a look at this site if you haven't
> already. http://www.videojug.com/search?keywo...ry&Content=all I
> think it's a great site for all categories of food, and it's entertaining.
>
Thanks, Kent. That Thai noodle soup looks good.

--
I love cooking with wine.
Sometimes I even put it in the food.