Recipe Cuisine: Indian

Recipe Category: Entrées

Yield: 4 Servings

Prep Time = 0:15Cook Time = 1:00Total Time = 1:15

Ingredients:

• 2 pounds skinless on-the-bone chicken thighs
• ¼ cup Madras curry powder, divided
• 1 potato, peeled and cubed
• 1 medium yellow onion, sliced
• 1 large carrot, peeled and cut on the diagonal into 2/3-inch pieces
• 2 cups sliced fresh or frozen multicolor bell peppers
• 3 tablespoons vegetable oil, divided
• 1 tablespoons minced fresh garlic
• 1 (1-inch) piece ginger, peeled and minced
• 1 (14 to 15-ounce) can low-sodium store-bought chicken broth or stock, or 1½ cups homemade
• 2 teaspoons red curry paste
• 1 (14-ounce) can unsweetened coconut milk
• 1 to 2 tablespoons tomato paste
• 1 stalk lemongrass
• 2 wild lime leaves (also called kaffir lime leaves), fresh or frozen, finely sliced
• ¼ cup dark or golden raisins
• salt
• 2 tablespoons minced fresh cilantro

Instructions:

• In a medium bowl, toss the chicken with half the curry powder; set aside. In a another bowl, combine the potato, onion, carrot, and bell peppers. Sprinkle the vegetables with the remaining curry powder and toss until everything is coated.
• Cut lemongrass stalk into 3-inch pieces, pound with a mortar and pestle or with the flat side of a knife, until a few fibers are broken.
• In a heavy 12- or 14 inch straight-sided skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the vegetables from the bowl to the skillet. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
• Put the remaining 2 tablespoons vegetable oil into skillet and add chicken. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
• Put the remaining 2 tablespoons vegetable oil into the skillet and add the chicken. Cook until the edge of the prices are golden, 3 to 4 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds longer.
• Add the remaining ingredients to the skillet, except for the cilantro and the vegetables in the bowl. Bring to a simmer and cook, partially covered on low heat, stirring occasionally, for 20 minutes.
• Add the reserved vegetables and cook until the potatoes are tender, 15 to 20 minutes longer (add any water if the curry begins to appear too dry). Season with salt and divide among plates. Sprinkle with the cilantro and serve with the cinnamon basmati rice.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

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