Keep in mind that I have never been one of those cooks who measures…oh, anything. So, I’m guessing on some of the “1 tbsp” or “2 cups” stuff. Also? I am living in the US of A. We use lbs’s. Not sure exactly what the difference (other than some consonants) is but, ::shrugs:: eh. I figure that my holding my hands out to the screen and saying “this much” wouldn’t get you very far.
And lastly, things like chicken type can be switched out. I use boneless, skinless chickie boobs but you could just as easily use thighs.
You will need a large pan or wok. This makes quite a bit and its all cooked in one pan.
2 lbs boneless, skinless chicken breasts – cubed into bite sized pieces
1 large onion, (I prefer a sweet vidalia) coarsely chopped
1/2 garlic bulb, de-skinned, and mashed into submission using a garlic press (or if you have supreme Ginsu-ninja skillz, diced into itty-bitty pieces) *
1 tbsp of cinammon
1 tbsp of mace
sea salt crystals
1 red bell pepper -julienned
1 orange/yellow bell pepper – julienned
1 and 1/2 cups of baby carrots, rinsed clean
2 -3 smallish zuchinies, rinsed and diced (bite sized rings)
2 small summer squash, rinsed and diced (bite sized rings)
1 can** of tomato/green chili mixture (we call it Rotel but YMMV)
2 cups of chicken stock
1 & 1/2 boxes of curry paste ~~
1 -2 cans of coconut milk (shake vigorously before use)
Saute the garlic and onion in about a ::sploosh::*** of oil over medium heat. When the onion turns clearish, its done. Ramp up the heat to medium high and add the chicken pieces. Brown. Once the chicken bleeds clear juice when stabbed, its done. Throw in the can – juice and all! – of the Rotel to de-glaze the pan. Stir everything around to get all the yummy goodness. Add the cinammon, mace, salt, peppers, carrots, zukes and squash. Then dump the stock over all and give it a quick stir. Add the curry paste blocks – I’d break them into chunks – and stir again. Lid that bad boy, turn the heat back down to medium-low and let the veggies cook. (about 15 minutes or so — basically, once you can pierce a carrot with a fork, continue on). *~*
Open up the pot – breathe deep the fantasticurry smell — and give the contents another quick stir. Add the coconut milk – both if you want a really creamy khorma – and stir once more.
Lid again, turn the heat down to low. Let simmer for about 5-10 minutes.
Serve hot, over rice, in wide bowls.
* – Yes, an entire half of a garlic bulb. No, I’m not kidding. Personally, I use an ENTIRE garlic bulb but I am something of a freak like that.
** – tin? 😉
*** – probably about a tbsp or so
~~ – Again, YMMV but I occasionally use two whole boxes. Or just one and add in a 1/2 – 1 tbsp of OMG-it-burns! curry powder
*~* this is where I make the rice to go under the curry. I use jasmine but any semi-sticky will do.
*-* This recipe is in NO way anything other than really tasty curry-crack. It’s probably about a bazillion calories and fat grams due to the coconut milk. It doesn’t bother my hedonistic little heart all that much. Of course, I only break this out once in a while. I invented it for my daughter who is allergic to milk but LOVES her creamy curries.
Also, I sometimes use a bag of mixed frozen veggies (zukes, squash, carrots, etc.) instead of fresh because its faster. If you go that route, you just dump the whole bag in at the same time.