WSVN — If you like Chicken, we have a great recipe for you with an Indian twist. That’s what’s cooking this morning as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Chicken Curry
Ingredients:
1 pound boneless chicken breasts, cut into 1-inch bite-size pieces
2 tablespoons canola or vegetable oil
2 fresh garlic cloves, finely minced
1 large yellow onion, finely chopped
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground tumeric
1/2 teaspoons tomato paste
1 cup coconut milk
2 teaspoons kosher salt
1 cup hot water (optional)
cilantro or lime for garnish, to taste
Method of Preparation:
– In a pan or a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
– Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt. Cook for 1 minute. Add tomato paste. Mix to combine.
– Toss chicken pieces in remaining curry powder, season with salt and pepper. Add to pan and cook for about 5-6 minutes until outside is golden brown.
– Pour coconut milk into the pan. If coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
To Plate:
Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.
Serves: 3-4