a really delicious chicken curry recipe

best curry paste brand and type

Chicken Curry with Jasmine Rice
(A recipe adapted and perfected by my husband and I)

Prep Time:  1–3 hours 

Cook Time:  55 minutes

Serving Size:  4 (dinner-size) servings

Ingredients (in this order):

1lb. boneless chicken breasts or tenders

1 can curry paste

Large frying pan with cover

Little bit o’butter

1 medium Vidalia/yellow onion cut into 1 inch squares

1 can of coconut milk

Jasmine rice

1 can of bamboo shoots

1 pepper (green is best) cut into 1 inch squares

Dried chili peppers to taste (optional)

Pineapple chuncks (optional)

Preparation:

Cube chicken and place in a small bowl.  Add curry paste and mix around. 

Cover with plastic wrap and set in fridge for 1-3 hours.

Directions:

1.    Remove chicken from fridge.  Set aside. 

2.    Melt butter in frying pan over medium heat.  Add onions.  Cook until caramelized (about 15 minutes). 

3.    Remove onions from pan.

4.    Add chicken to pan and cook until it is no longer pink (about 15 minutes). 

5.    Remove chicken from the pan.

6.    Pour coconut milk in the pan and stir, making sure to loosen any leftover curry paste from the pan. 

7.    Add onions and chicken.  Cook until coconut milk begins to boil.

8.    Stir.  Cover.  Reduce heat and simmer for 15 minutes.

9.    Prepare your jasmine rice.

10.  Stir in bamboo shoot and let simmer for 5 minutes.

11.  Stir in hot pepper and pineapple, if you choose.  Let simmer for 5 more minutes with the cover off.

12.  Serve over jasmine rice.

I made myself write this recipe down because a dear friend has been asking for it (for almost two years) and there was a happy hour on Friday for her birthday. Her birthday present was this recipe and a bag full of the harder-to-get ingredients (curry paste, coconut milk, bamboo shoots). If you like curry, make this! I didn’t add the pineapple to her recipe, but we tried some in it last time and it was delicious.