Chicken Curry

So it's really hot today in Longueuil. I've decided to make chicken curry! Ya, crazy right? Somehow I just crave the sweet, creamy and spicy. It's a really simple dish to make. And if you are a fan of hot and spicy food, this is for you.

Now this should not be confused with the Thai version. There's a slight variation to it. That version will come soon on my blog :)




You will need:

• 2,5 lbs whole chicken, chopped into chunks
• 2 medium onions, sliced
• 4-6 garlic cloves
• 1 cup cherry tomatoes
• 2 cups sweet potatoes, cut into big chuncks
• 2 cups mushrooms, quartered
• 1 tbsp oil, olive or canola
• 1 tbsp butter
• 2 tbsp sugar
• 3 tbsp red curry paste
• 1 can (400 ml) of coconut milk
• cracked black pepper
• coriander for garnish

On a medium-high heat, start by adding in a deep and shallow skillet pan, the oil and butter. Brown the chicken chunks until golden brown. We are aiming to caramelize the chicken. When done, set aside.

Pour out most of the oil, keeping 1 tbsp. Add the onions and stir-fry for a minute. The add the garlic, sugar, red curry paste, and cook for another minute. Return the chicken and it's juices in the same skillet. Cover with water or unsalted chicken stock. Let it simmer for about 20 minutes.

After 20 minutes, add the sweet potatoes, tomatoes and mushrooms. Continue the cooking process until the sweet potato chunks are cooked through. When that is done, turn off the heat and add the coconut milk.

I use this brand because I find it most creamy and tasting one of all!

Sprinkle fresh coriander (cilantro) and you are done! Serve with a french baguette, on a bed of steaming hot jasmin rice or even rice vermicelli.