Today I made a very quick and easy Chicken Curry. Done in about 25 minutes. Curry likes all kinds of vegetables so this is just something cooked out of my fridge storage. I also often use peas, snowpeas, eggplants, pumpkin, summer squash, spinach or asparagus for this dish. Not in this combination but with some of this veggies.
All you need:
4 Chicken breasts without bones and skin, cut in bite sized cubes
1 tablespoon instant flour
250 ml coconut-milk
50 ml water
1 cellery stalk, diced (1cm x 1cm as all the vegetables following)
1 big carrot, diced
1 green bellpepper diced
1 small broccoli, cut bite size
1 mango, diced
2 green onions, cut in slices
1 big red hot chili or as much as you can take, minced
1 tablespoon madras curry powder
1 teaspoon tumeric powder
1 tablespoon palm sugar
1 dash worcester sauce
2 dash nam plah
1 knob tamarind paste, mashed
1 knob ginger, minced
Toss meat cubes with flour.
Heat a little oil and roast meat at all sides, beware not to burn the flour. Add spices, let roast a bit longer while stiring and scraping afterwards deglace with the coconut milk. Add a little salt, stir quite often and cook for about 3 minutes. Remove meat with a slotted spoon and add cellery, carrot, ginger and tamarind, palm sugar to the coconut sauce. Let simmer with a closed lit about 4 minutes. Add bell pepper and mango. Let simmer about 5 minutes, add a little water if the sauce thickens too much. Add broccoli and meat, reheat for 2 minutes, add onions and turn off heat, cover with a lit and just let sit a bit. Adjust seasoning with worcester sauce, nam plah and salt.
Mango chutney would be a good addition - got no mango chutney.
(Cooking times depend on the vegetables, cook the firm kinds first)
Serve with basmati rice