WATCH FIRST, READ NEXT

Chicken Curry

Curry, just mentioning, brings thoughts of a warm, comforting dinner. Rich in flavor

DIFFICULTY

Medium

TIME

1 hour

BUDGET

The Ingredients

Serves: 4

3 Tablespoons of butter
3 ½ Tablespoons of curry powder
3 garlic cloves, minced
1 Tablespoon Acme STK Blend
1 jalapeno chile
2 onions, chopped
1 Tablespoon minced fresh ginger
1 pound boneless, skinless chicken thighs, diced
1 ¼ cup milk (any style)
1 ¼ cup coconut milk
¼ cup fresh cilantro, minced

Tips

KEEP IN MIND

You can substitute the milk with a milk style of your preference, or even with full fat plain yogurt of your choice (non dairy is also ok)
The coconut milk from a can is best, because you want a hint of the coconut flavor in your sauce.
If you do not have raw chicken in hand, you can use about ¾ of a pound of rotisserie chicken, or cooked chicken. But you will not need to cook the chicken for 5 minutes, or it will get pretty dry. So, add the chicken then immediately add the milk(s) and use that liquid to scrape the sides and bottom of the pan. Heat until the sauce is thick as in the steps below.

The Method

Step 1

Dice the jalapeno after removing the stem and seeds.

Step 2

Melt the butter in a saute pan over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Add onions, jalapeno and Acme STK Blend, cook until the vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Step 3
Add diced raw chicken thighs to the pan of seasonings. Increase the heat to medium-high and cover with a lid. Scrape down the sides and bottom of the pan every 1 or 2 minutes.

Step 4
After the chicken has been cooking for 5 minutes, add the milk and coconut milk. Cook until the sauce has thickened or reduced.

Step 5
Stir in the chopped cilantro and serve over cooked rice.