|
Ingredients
|
Quantity
|
|
Curry
powder:
|
|
|
Coriander seed
|
1 ½ tsp
|
|
Cardamom seeds
|
1 ½ tsp
|
|
Cumin seed
|
1 tsp
|
|
Whole black peppercorns
|
1 ½ tsp
|
|
Whole cloves
|
1 tsp
|
|
Ground turmeric
|
1 tbsp
|
|
Red pepper flakes
|
1 ½ tsp
|
|
Bay leaves – crumbled
|
1
|
|
Nutmeg – freshly grated
|
1 tsp
|
|
Chicken
curry:
|
|
|
Boned and skinned chicken breast halves
|
8
|
|
Salt & freshly black pepper
|
|
|
Vegetable oil
|
2 tbsp
|
|
Unsalted butter
|
3 tbsp
|
|
Shallots
|
¾ cup
|
|
Coconut milk – canned
|
1 ½ cups
|
|
Chicken stock
|
1 ½ cups
|
|
All purpose flour
|
3 tbsp
|
|
Condiments:
|
|
|
Shredded coconut meat or dried coconut
|
|
|
Dry roasted peanuts or cashewnuts - coarsely
chopped
|
|
|
Minced green onion
|
|
|
Chutney
|
|
|
Currants or raisins
|
|
To make the Curry Powder, in a small, heavy skillet, combine the
coriander, cardamom, and cumin seeds, peppercorns, and cloves. Place over
medium heat and toast, stirring or shaking the pan frequently, until fragrant,
3 to 5 minutes; do not allow to burn. Transfer to a spice grinder or heavy
mortar with a pestle, add the turmeric, chilli flakes, bay leaf, and nutmeg,
and grind to a fine powder. Set aside.
In a saute pan or heavy stew pot such as a dutch oven, melt the
oil and 1 tablespoon of the butter over medium-high heat. Add as many of the
chicken strips as will fit comfortably without crowding the pan and cook,
turning frequently, until opaque all over. Using tongs or a slotted utensil,
transfer the chicken to a plate. Cook the remaining chicken in the same manner.
Add the remaining 2 tablespoons butter to the pan and melt over
medium-low heat. Add the shallot and the reserved Curry Powder and saute‚ until
the shallot is soft, about 5 minutes. Sprinkle with the flour and saute‚ about
3 minutes longer.
Stir in the coconut milk and stock or broth and bring to a simmer.
Return the chicken to the pan. Reduce the heat to low, cover, and simmer until
the sauce thickens to the consistency of heavy (whipping) cream and the chicken
is opaque all the way through when tested by cutting with a small, sharp knife at
the thickest portion, about 10 minutes. Taste and adjust the seasonings.
Offer the condiments at the table.
