Tuesday, September 20, 2005

Louisiana-style Chicken Curry

This is based on a recipe from Chef Paul Prudhomme's Louisiana Kitchen. The main difference is that my version is much lower in fat (Paul calls for two sticks of butter, plus two tablespoons chicken fat, plus an optional four tablespoons additional butter!).

The curry has a delicious blend of sweet fruit and hot peppers. It's definitely worth the chopping and long cooking time (45+ minutes).

Step 1: Prepare the first seasoning mix, by combining:

• 2 tablespoons curry powder
• 1 teaspoon ground red pepper (such as cayenne)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground coriander

Set aside.

Step 2: In a 4 quart pan combine

• 2 chopped onions (about 3 cups)
• fresh minced hot pepper (5 tablespoons jalapenos OR 1 habanero)
• 1 stick of butter or margarine
• the seasoning mix (step 1)

Cook over high heat until the butter melts (about 5 minutes), stirring frequently.
Reduce heat and simmer for about 20 minutes, stirring occasionally (make sure it doesn't stick to the bottom of the pan).

Step 3: To the onions and peppers add:
• 1 chopped small apple (about 1 cup, granny smith preferred, but gala are also good)
• 1 sliced large banana (about 1 cup)
• 1/2 cup raisins
• 1/2 cup roasted pecan or walnut pieces

Stir well. Simmer until fairly mushy, about 20 minutes, stirring frequently.

Step 4: Combine second seasoning mix:

• 1 teaspoon salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon red pepper (e.g., cayenne)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon white pepper (optional)

Step 5:

• Cut 1 pound boneless chicken in to bite sized pieces (about 2 cups)
Work the second seasoning mix (step 4) into the chicken with your hands.

Step 6: When the vegetables (step 3) are done, raise heat to high. Stir in:

• seasoned chicken (step 5)
• 1 chopped apple (about 1 cup)

Cook about 3 minutes, stirring frequently.

Step 7: To the chicken and vegetables add:

• 1 can of chicken stock (about 14 oz)
• 1 2 oz. package powdered cream of coconut (I use the Thai kind)
(alternatively you could add 1 can of coconut milk and 1-2 chicken bouillon cubes)
• 1/2 cup coconut flakes (I use sweetened)

Stir, scraping the bottom of the pan well. Reduce heat and simmer about 15 minutes, stirring occasionally. If the sauce is too thick, add 1/4 cup water and stir.

Serve with rice and ice cold beer.

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Blogger Tammy said...

PLEASE HELP????? Love recipe need ideas for appetizers, salad & dessert to serve for dinner party????

7:15 AM  
Blogger Peggy said...

For appetizer, I would serve veggies and dip - either ranch style or hummos. If you want something heavier or hot, you could prepare mini egg rolls or samosas (I'd buy frozen then heat). I've never been a big appetizer person, though, so I'm sure there are other good options out there.

For salad, I would go simple. Consider making raita: yogurt, cucumbers, bit of mint and spices (recipe from epicurious). If you want a more traditional salad, be sure to be heavy on the cool cucumbers or jicama, and use a simple dressing, like balsamic vinegar and a little olive oil.

For me, dessert doesn't have to be anything more than a scoop of ice cream. If you want to prepare something, consider making a sorbet - lemon and cranberry are good, but the options are almost limitless. (You don't need an ice cream maker: just freeze in a metal bowl or container, and take it out the freezer and whip every hour for about four hours).

Good luck!

11:42 AM  
Blogger Adam OD said...

I would recommend roasted peppers with garlic over a nice bread with asiago cheese on top.

6:24 PM  

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