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Chicken Curry


Kathy's recipe

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  • 2 tsp corainder seeds
  • 2 tsp cumin seeds
  • 1 tbsp ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp curry powder
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 2 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tbsp ginger finely chopped, or grated
  • 1 tsp fresh jalapenos ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise*
  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 medium tomatoes cored, seeded, and roughly chopped
  • 1/2 cup unsweetened coconut milk^
  • Juice of one lemon
  • 1/4 cup unsalted roasted cashews roughly chopped, for topping the dish
  • 1 tbsp fresh cilantro chopped, for topping the dish
  • Prepared Basmati rice for serving (see recipe below)
  • *Available at many supermarkets or specialty gourmet markets, or at Asian markets



Step 1

Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.

Add the chicken to the bowl and stir to coat evenly.
Cover and refrigerate for at least 1 hour, or overnight.
In a saute pan, over high heat, melt the butter.
Add the onion and saute until soft, about 4 minutes.
Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.

Add the chicken and cook until opaque, about 5 minutes
Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil.
Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
Stir in the lemon juice and simmer for 5 minutes longer.
Remove the star anise and bay leaves, and discard.
Transfer to serving bowl, and top with cashews and cilantro.
**You can add these to a slow cooker and cook on low for 6 to 7 hours
Serve with basmati rice (recipe below)
Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
Drain the rice.
Fill a medium saucepan with 1 3/4 cups water, a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
Cook for 15 minutes.
Fluff with fork.

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