9-Boy Chicken Curry Condiments
The curry condiment toppings can be anything desired, but the fruit is particularly good. It's even better the second day so make leftovers.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4boneless skinless chicken thighs, cut into 1-inch pieces
- 1tablespoon peanut oil (or vegetable oil)
- ½inch ginger, sliced thinly
- ½jalapeno pepper, seeded and minced
- ½onion, diced
- 2garlic cloves, minced
- ¼cup water
- 1tablespoon vinegar
- ½cup coconut milk
- For Spice Mixture:
- 1cinnamon stick (crumbled)
- 5whole cloves
- 1tablespoon curry powder
- ¼teaspoon turmeric
- 1bay leaves
- 3cardamom pods
- ½teaspoon red pepper flakes
- For Toppings:
- Diced banana, 1/2-inch dice, optional
- Diced pineapple, 1/2-inch dice, optional
- Sliced scallion, 1/4-inch rounds, optional
- Coconut flakes, optional
- Tart orange marmalade chopped or tangerine segments, optional
- Bacon, chopped, optional
- Raisins, optional
- Nuts, such as peanuts or cashews, optional
- Mango chutney, optional
Instructions
Step 1
Gather the ingredients.Step 2
Heat oil in a heavy saucepan over medium-high heat until it begins to smoke. With exhaust fan running, add spice mixture and cook, constantly stirring to prevent burning, for five minutes.Step 3
Reduce heat to medium-low, add onion, garlic, and jalapeño and continue cooking for two minutes. Add chicken, water, and vinegar, reduce heat to very low, cover, and simmer for 90 minutes. Add coconut milk and heat thoroughly.Step 4
Serve over basmati rice with toppings of choice.