Wednesday, August 11, 2010

Curried Chicken and Summer Vegetables

Maria and Dan did everything. Thanks Maria and Dan!


1/2 t cooking oil
6 chicken drumsticks
salt & pepper TT

1 T cooking oil
1 onion, medium diced (about 1/2" on a side)
1/2 head garlic, peeled & sliced thickly
1" ginger root, peeled & sliced thinly
3 serrano chiles, sliced [taste these and make sure you want all of them, with all their spicy seeds & membranes, in your mouth. I mean, I would. But you may not and I am not judging you. *cough* *yes I am*]
3 T curry powder (freshly ground is better)
1 13-14oz can of coconut milk
1 T soy sauce
1 lime, juiced

4 medium red potatoes, medium diced
2 summer squash (any), medium diced
1 bu green onions, sliced thinly


1. Heat a large sauté pan over high heat. Add the 1/2 t cooking oil, allow to heat up and swirl the pan to coat it. Add the chicken drumsticks and allow to brown well. transfer to a baking dish, cover and braise for one hour. Pull the meat from the bones when done and set aside.
2. Meanwhile, heat the large sauté pan again over high heat. Add the 1 T cooking oil, allow to heat up, then add the onion, garlic, ginger and chiles. Reduce heat to medium-high and sauté for 5 minutes. Turn off the heat and mix in the curry powder. Transfer to a blender.
3. Add the coconut milk, soy sauce and lime juice, and blend until liquefied. Strain into a large saucepan.
4. Add 1/2 C water to the saucepan and add the potatoes. Taste the sauce to make sure it's salted enough because the potatoes will actually suck a bit of salt from the sauce. Add more soy sauce if necessary. Cook the potatoes over medium heat in the sauce for 10 minutes.
5. Add the chicken, squash and green onions and cook 5 minutes more. Taste everything to make sure it's done and well seasoned. Serve as-is or over rice.

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