Curried food is Far East version of chili. There are many variations depending on where the curry’s origin. Curry is composed of an eclectic combination of spices. I make my own curry and the spices vary to what I have in my pantry. The spices include, chili, garlic, cumin, cinnamon, ground ginger, ground mustard, ground cloves. The proportions of spices are equal, 1 teaspoon of each should suffice. Keep this mixture fresh by placing it in an air tight container and out of direct sunlight. The curry powder should keep for several months.
1 pound boneless chicken or container chicken
1 tablespoon curry powder powder
2 teaspoon red curry paste or 2 tablespoon red curry powder and 1 teaspoon water and 1/8 teaspoon oil, stirred to a paste
2 teaspoon chicken base
2 cups water
1 teaspoon oil
1 teaspoon cornstarch
Cut the chicken into 1 inch cubes. Transfer the chicken to a bowl or resealable plastic bag. Sprinkle the curry powder over the chicken and massage until evenly coated. Refrigerate for 1 hour.
In a bowl, combine the red curry paste, curry powder, chicken base and water.Set aside.
In a saucepan, over medium heat, add the oil. When the oil is hot, 2-3 minutes, add the chicken. Stir to coat the chicken with the oil. Cook for 10 minutes until the chicken has a nice coating of curry. Pour the red curry mixture into the saucepan and spoon the sauce over the chicken. The chicken should be partially immersed in the sauce. Reduce the heat to simmer and cook for 20 minutes, occasionally stirring.
Transfer 3 tablespoon of sauce to a mixing bowl. Add the cornstarch and stir until it reaches a smooth consistency. Return the cornstarch mixture back into the chicken mixture and stir. This will thicken the sauce. The internal temperature should read 165 degrees Fahrenheit. Serve over rice or with pita bread.
Please share with us if you have any variations of ingredients. We would love to hear from you.
The Outdoor Epicurean
Photo courtesy of Food Network