Spicy Chicken Coconut Curry is a gluten free and primal recipe with 8 servings. This main course has 838 calories, 25g of protein, and 76g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of onions, chicken stock, mint leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
1
Special equipment: several layers of cheesecloth
Equipment you will use
Cheesecloth
2
Heat the Ghee in a large heavy-bottomed pot over medium-low heat.
Ingredients you will need
Ghee
Equipment you will use
Pot
3
Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
Ingredients you will need
Garlic
Ginger
Onion
4
Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.
Ingredients you will need
Salt And Pepper
Cinnamon Stick
Curry Powder
Tomato Paste
Chili Pepper
5
Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
Ingredients you will need
Chicken Stock
Coconut Milk
Sauce
6
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper.
Ingredients you will need
Salt And Pepper
Lemon Juice
Seasoning
Cilantro
Tomato
Whole Chicken
7
Garnish with cilantro and mint leaves.
Ingredients you will need
Mint
Cilantro
8
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Ingredients you will need
Butter
Ghee
Milk
Equipment you will use
Cheesecloth
Sauce Pan
Sieve
Frying Pan
9
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder.
Ingredients you will need
Peppercorns
Coriander
Cardamom
Mustard
Chili Pepper
Clove
Coffee
Fennel
Spices
Cumin
Toast
Equipment you will use
Frying Pan
10
Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose
Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Weingut OTT Der Ott Gruner Veltliner with a 4.5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.