If you don't go through your kitchen cupboards, you won't really know what you have hidden way at the back. The old jars, cans & bottles never see the light of the day because they are always pushed back when you buy something new. Unless you keep a list of what you have at the cupboard door. But that's already a higher level of being organized. Well, maybe. Being a Virgo with prevalent characteristic traits of being a perfectionist & excessively organized, it won't be a surprise if I start making lists of my cupboard contents.
I found a half-empty bottle of curry powder in my spice drawer the other day and because its time is almost up, I decided it's curry time or never. Chicken, because that's the only meat I can eat it with. I have infrequent chicken curry appetencies but when I do have a craving, I like to have a good one. The last time I cooked this dish was almost a year ago. I was not satisfied with the recipe I used that I randomly picked out at the internet. I immediately ditched it. Maybe because I didn't have all the ingredients so the dish turned out passable but not exceptional.
I never had a reliable chicken curry recipe so I was continuously on the lookout for a good one. I don't really have a good command of what a good curry dish is so I wouldn't know what is acceptable to a knowledgeable curry eater's palate. But I was not looking for genuineness, just something I can call delicious and look forward to cooking again.
Then I found Just a Taste's yellow chicken curry recipe. She's a chef and seems to be familiar with curry dishes so I gave my curry craving another shot with her recipe.
I rarely use strong spices at home because I don't really know how to handle them. If used correctly, they make the dishes exquisite but if not, the food just comes out a hodgepodge of strong blends. I have the basic spices at home but they are almost untouched like my curry bottle. After this recipe, I bought a new one for future chicken curry dishes I am cooking because finally, I found the right one.
P.S. It was even better when reheated.
Yellow Curry Chicken with Basmati RiceIngredients:
- 450 grams (1 pound) boneless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 (14-oz.) can unsweetened coconut milk
- 2 tablespoons curry powder
- 1 cup frozen peas
- 1-1/2 cups green beans, cut into 1-inch segments
- fresh cilantro, for garnish
- 1 cup basmati rice
- 1-3/4 cups water
- 1 teaspoon cumin seeds
- Heat 3 tablespoons of olive oil over medium heat in a large saucepan. Place the chicken and ¼ teaspoon salt in the pan and saute until golden brown.
- Remove the browned chicken and set it aside.
- Coat the pan with the remaining 1 tablespoon of oil and reduce the heat to low.
- Add the cumin seeds, onion, garlic and ginger. Saute for 3 minutes.
- Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining ¼ teaspoon salt.
- Let the curry simmer and thicken for 3 minutes.
- Stir in the peas and green beans then bring the saucepan to a boil.
- Reduce the heat to medium, return the browned chicken to the saucepan and let simmer for 5 minutes.
- Serve the curry over basmati rice (recipe below) and garnish with fresh cilantro.
- Combine the rice and water in a saucepan. Let the rice soak for 20 minutes.
- Bring the mixture to a boil then cover.
- Reduce heat and let simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Stir in the cumin seeds while fluffing with a fork and serve.