Wednesday, December 26, 2007

Portuguese Chicken Curry

Portuguese Chicken Curry
Serves 4

By Wayne Johnson of Andaluca - Seattle, WA
Adapted by StarChefs


     ¼ cup canola oil
     1 medium yellow onion, cut to ¼-inch dice
     2 Tablespoons garlic, minced
     1 Tablespoon ginger, minced
     ¼ teaspoon red chili flakes
     2 Tablespoons curry paste
     ½ teaspoon tumeric, ground
     ½ teaspoon coriander, ground
     1 teaspoon kosher salt
     3 medium yellow potatoes, cut to ¼-inch dice
     4 carrots, cut to ¼-inch dice
     2 cups tomato sauce
     1 cup chicken stock or broth
     1½ cups cream
     2 Tablespoons fresh lemon juice
     3 Tablespoons olive oil
     4 (6-ounce) chicken breasts, boneless, skinless, cut to 1-inch dice
     Freshly ground black pepper
     4 cups basmati rice, cooked, kept hot

Bring canola oil to high heat in a large saucepan. Sauté onion, garlic, ginger, chili flakes, curry paste, tumeric, coriander and salt until fragrant, about 3 minutes. Add potatoes, carrots, tomato sauce, stock, cream and lemon juice. Let cook until slightly reduced, about 10 minutes.

Bring large sauté pan with olive oil to high heat. Season chicken with salt and pepper. Sauté chicken for 5-7 minutes, so the chunks are juicy but not bleeding. Add them to the saucepan with the curry. Simmer for 3 minutes, until chicken is cooked through and sauce reduces slightly.

Scoop hot basmati rice into the centers of 4 wide bowls. Ladle chicken curry around the rice. Sprinkle with chives. Garnish with cilantro and lemon slices.

Wine Pairing:

A fruity German Riesling such as the Kerpen Wehlener Sonnenuhr Riesling Spdtlese Artist Label 2003

Round Out the Meal:

With a salad of cucumbers, mint, crushed peanuts, and sesame oil

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