CHICKEN CURRY

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient.Curry is generally prepared in a sauce.

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.[3] Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).[4] Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

INGREDIENTS:

• 2 tablespoons vegetable oil
•  4 skinless, boneless chicken breast halves - cut into chunks
•  1/2 cup cornstarch
•  3 cloves garlic, crushed
•  1 large onion, cut into chunks
•  salt and pepper to taste
•  1/2 cup cooking sherry
•  2 cubes beef bouillon
•  1/2 cup creamy peanut butter
•  3 tablespoons curry powder
•  water to cover
•  1/2 teaspoon ground ginger
•  1 cup coconut milk

 

DIRECTIONS

• Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
• Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.