Chicken Curry

Indian Curry

Indian Curry (Photo credit: Wikipedia)

A proper curry is one of my favorite foods to eats, Japanese curry plays a very close second.  This recipe was one I came up with for the Better Beerfood episode “Chicken Curry to go with Your Beer.”  This recipe was paired with Flying Dog’s “Double Dog.”


6-8 chicken thighs

1 large onion, finely chopped

curry powder or make your own

(tumeric, coriander, cumin,

cardamon, ginger, cinnamon,

hot peppers or pepper flakes,

and garlic)

coconut milk

juice of one lemon

juice of one lime

chicken stock

salt and pepper

potato or corn starch if a thicker curry is desired

Chicken Curry Preparation

Grind the spices into a powder.

Marinate chicken in a little of the curry powder and lemon and lime juice.

Chop onion and set aside.

Season chicken with salt and pepper, then on high heat, sear chicken.

Remove from heat when golden brown.

Sweat the onions until translucent.

Add the remaining curry powder. Return chicken to the pan. Cover with chicken stock and let cook until tender. Add the coconut milk and bring to a simmer. Add diluted starch if a thicker curry is desired.

Season to taste with salt and pepper. Serve over basmati or jasmine rice.