Cooking Lesson #673: Coconut Chicken Curry

…from the Perspectives’ Kitchen

How you doin’? My new friend, Mark, owns Kiyoshi's Katsu House in Henderson, Nevada. It is a hallmark of true Japanese Chicken Katsu Curry—something you wouldn’t expect in Henderson. His curry sauce is the best I’ve had anywhere, and I have tried a bunch of them. That was the impetus of this recipe—Coconut Chicken Curry.
 
When you think of curry, many instinctively think Indian or Thai cuisine. But curiously enough, no such word exists in the languages spoken on the subcontinent. The closest words you’ll hear are khari or caril, which usually refer to a type of sauce or gravy. The word curry likely came from a “British colonial misunderstanding.” As a result, a wide variety of saucy, spicy stews and ragouts get lumped together under the “curry” umbrella.
 
Nomenclature aside, great curries are foods with maximum flavors and textures. In my recipe below, we have a stew that draws on some typical Indian flavors—think coconut milk, tomato, spinach, lime and fresh ginger. Of course, there’s plenty of curry powder, which here in the U.S. usually contains turmeric, fenugreek, cumin, black pepper, and cardamom. I added a splash of fish sauce for an umami note. All these spices and aromatics blend to create a sauce that turns chicken and potatoes into a rich, satisfying meal.
 
I use jasmine rice as a base for this recipe. It’s a long-grain variety with a light, floral aroma and a soft, sticky texture. Basmati rice, another long-grain variety, is a good substitute, but it does best when it soaks for at least 30 minutes before cooking, so allow time for that in your prep. Serve the curry with naan, the leavened, oven-baked Indian flatbread, which can be used to mop up every drop of sauce. If you don’t want to go to the trouble of making your own naan, use a very fresh grilled flour tortilla or flatbread.
 
I prefer my curries when they have been stored overnight in the refrigerator which allows the flavors of my curry to blossom even more. Any leftovers can be warmed up in the microwave for a quick lunch the next day.
 
Prep time:  30 minutes
Cook time:  25 to 30 minutes
Yield:  4 servings
 
Ingredients 
2 cups rinsed jasmine rice
4 tablespoons extra-virgin olive oil, divided
1/2 cup small diced yellow onion
3 small, diced Yukon gold potatoes
2 tablespoons peeled and grated ginger (or 1 tablespoon dry ginger)
3 thinly sliced garlic cloves
1-1/2 tablespoon ground coriander
2 tablespoons curry powder (I prefer Penzey’s Maharajah Curry Powder)
3/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 14.5-oz can diced tomatoes with juice
1 14-oz can coconut milk
2 tablespoons freshly-squeezed lime juice
1 tablespoon fish sauce (or 1-teaspoon low-sodium soy sauce)
2 tablespoons packed dark brown sugar
5 oz spinach (thawed and drained, if frozen)
4 tablespoons toasted sweetened coconut
 
4 Naan bread or grilled fresh flour tortilla or flatbread (optional)
 
Directions

1. Cook the rice according to the package instructions and hold warm.
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
3. Add the diced onions and potatoes and cook until the onions begin to soften; about 2 to 3 minutes.
4. Add the remaining tablespoon of olive oil, ginger, garlic, coriander, curry powder and red pepper flakes. Stir and cook until fragrant, about 1 minute.
5. Add the chicken, season the mixture with salt and pepper, and stir to coat the chicken in spices. Cook, stirring occasionally, until the chicken is brown on both sides, about 5 minutes.
6. Add the tomatoes and juice and stir to deglaze any of the flavorful bits stuck on the bottom of the pan.
7. Add the coconut milk, lime juice, fish sauce and brown sugar. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked to 165° and the potatoes are tender.
8. Add the spinach and cook until it’s wilted; about 2 minutes.
9. Plate the chicken curry on a bed of hot rice and garnish with toasted coconuts.
10. Serve with a side of naan bread.

ChefSecret:  In India you don’t find many cooks that have curry powder in their kitchens. Some curries use up to 26 different spices to make their own curry profiles. Each dish has a different profile. I shop for most of my spices at Penzey’s Spice Company. For this recipe I used  Penzey’s Maharajah Curry Powder which is sweet and rich but not hot. Use the curry powder that you prefer.

Quip of the Day:  My wife was furious with me when I told her I put ginger in her curry. She really loved that cat.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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