June 17, 2006 | Episode 24
A curry for all seasons.
Real Simple Television Productions Inc.
- Hands-On Time: 40 minutes
Total Time: 1 hour
Makes 4 servings
- 4 tablespoons olive oil
2 medium red onions, cut into thin wedges
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 2-inch piece fresh ginger, thinly sliced
1⁄4 cup fresh lemon juice (from 2 lemons)
1 3⁄4 pounds boneless, skinless chicken breasts, cut into 1 1⁄2-inch pieces
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1⁄4 teaspoon mustard seeds
1 teaspoon kosher salt
2 ripe yellow peaches, roughly chopped (optional)
1⁄2 cup canned unsweetened coconut milk
Cooked white rice
1⁄4 cup plain yogurt (optional)
Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes. Add the jalapeños, garlic, ginger, and lemon juice and cook for 5 minutes. Transfer to a plate.
Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium-high. Add the chicken and cook until browned but not cooked through, about 4 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes. Add the onion mixture, 1⁄2 cup of water, and the peaches (if using) and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt (if using).
To Freeze: Omit the rice and yogurt. Let the curry cool, then ladle it into resealable plastic freezer bags. Store for up to 3 months.
To Reheat: Thaw the curry overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the rice and yogurt, if desired.