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Green Curry Chicken

I’ve been haunted by the photo of Aarti Sequeria’s Green Curry Chicken for days now. Having caught a glance of it in the special cooking issue of People magazine while shopping for packages of gum at our local drugstore, I couldn’t stop thinking about it for three days after.  A sure sign that one should go splurge on the $4.99 cover price and make the magazine a permanent part on my pantry shelf.

And so, in honor of St. Patty’s day, we cooked up the meal tonight. It was aromatic and punchy with flavor.  Not the sort of thick flavor that makes you sick of a bowl of gorgonzola but that mild earthy flavor that comes from toasted spices, fresh garlic, and a slew of mint and cilantro.  I varied Aarti’s version ever so slightly by adding coconut milk in place of the water.  The flavor of coconut is a perfect accompaniment to the spices in this recipe, not to mention the coconut milk adds a bit of thickness to the sauce.  It’s a splendid recipe.  Totally worth the purchase of a magazine to have it on hand always.

Green Curry Chicken

(adapted from Aarti Sequeria’s recipe as seen on The Next Food Network Star)

  • 2 cups cilantro leaves, loosely packed
  • 1/2 cup fresh mint leaves, loosely packed
  • 1/2 of 1 large red onion
  • 6 cloves garlic
  • 1 (1 1/2-sized) piece of ginger, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15 ounce) can coconut milk
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1 pound chicken tenders or chicken thighs
  • 1/2 teaspoon vinegar
  • 1/2 greek yogurt

Place the cilantro, mint, half of the red onion, garlic, ginger, salt and pepper into a food processor and puree until smooth.  Add 1/2 the can of coconut milk and blend again until smooth.  In a large skillet, heat the olive oil over medium heat and then add the sliced onion and cook until soft and golden brown.  Add the spices to the skillet and stir them in the hot skillet for 30 seconds.  Pour the cilantro puree into the skillet and cook it over medium heat until the mixture becomes dark green and smells amazing (about 5 minutes).  Add the chicken to the pan and cook it for 5 minutes.  Add the remaining coconut milk, water, and vinegar.  Cover the chicken, reduce the heat to medium-low and cook it until the chicken is tender, about 20 minutes.  Remove the pan from the stovetop and stir in the yogurt.

Serve with basmati rice and/or with warm naan.  Enjoy!

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