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| Chicken Coconut Curry |
I made a Coconut Curry using chicken one week and goat at another time. I want to share this recipe as it will work very well with lamb and beef too. The Chicken doesn't take as long, I used diced chicken breasts. They will disintegrate if you cook them for too long. I've noted the variations in timing below.
This Curry Dish has some of the exotics from the tropics and flavours from India. It's not too spicy and very satisfying. I specifically chose goat this week as it's something I haven't had in a while, and I can share this dish with a few neighbours who are also adventurous when it comes to flavours. I like to experiment with many foods, and will try gamier meats that my husband won't. He did want to try this though and I was surprised.
Admittedly I have spices at home that many don't, and because I travelled so much in my twenties, I was exposed to many different flavour profiles. I'm not shy when it comes to "blending" flavours and cooking techniques from different cultures. I know where to shop to find the spices and blends you can't typically get at your local grocery store. I highly recommend going to specialty stores if you want to experiment with authentic flavours.
Please Note: For me, this Curry is a two day process as I wanted to ensure the goat was tender as well as flavourful. It cooks on high at first, then it it slowly cooked for two more hours each day. You can do all of it in one day if you wish. This slow cooking process works as well for many stews. It ensures the meat is tender and your vegetables won't get mushy. I've written out a base technique, so you have it.
Stewing Technique - No flour required.
Day 1,
Preheat oven to 375 F Coat Cubed meat with Olive Oil. Leave pot uncovered and place in oven. Brown meat at 375 F for 40 to 50 minutes with either soup stock, or wine at the bottom of the pan.
Stir twice to ensure the meat is evenly browned and not burning. When evenly browned on all sides reduce heat to 300 F, add in more Soup Stock or Tomato Paste, Spices and cover. It will slow cook for 2 hours. Let it cool and place in the fridge for the night.Day 2,
Preheat the oven to 300 F and add the pot back in, with Vegetable Stock, and your thickening agents. It will cook for 2 more hours, after 1 hour add the Vegetables. Stir add more Stock if required and place back in the oven for one more hour.
I'll have more stews and slow cooked meals coming in the Fall, I'm still quite busy with the Garden and a few other projects around the house.
Coconut Curry Recipe
Total List of IngredientsI used 2 lbs of Goat with the bone in. Thats almost 1 KG in metric.
After its all cooked, you can remove the bones from the curry as the meat should be so tender it will fall off as you pick the bones out.
You can substitute cubed Lamb, Stew Beef or Cubed Chicken Breast* as you wish.
The Curry is enough for 10 portions when served over rice.
1 TSP Ginger Paste
2 TSPS Garlic Paste3 TBSPS Tomato Paste
1 TSP Garam Masala
2 TSPS Curry Powder
1/8 TSP Fenugreek
3/4 Cup White Wine - Substitute Red if using Lamb or Beef*
3 - 4 TBSPS Olive Oil
1 TSP Cinnamon
2 Cups of Diced Tomatoes
2 Cups Vegetable Stock2 Large Carrots, Diced
1 medium Yellow Onion, Chopped
1/4 of a Cauliflower, Chopped
1 Cup Coconut Milk
1/4 Cup Shredded Coconut
1 Green Onion Chive
3 Sprigs of Cilantro
Salt - I used 1/4 tsp for the whole amount. Adding in more, that's up to you.
Instructions
Blend Together:Ginger Paste, Garlic, Tomato Paste, Garam Masala, Curry Powder.
Leave this aside until you add the Tomato.
Add the cubed Meat to a Roasting Pan or a Dutch oven. Drizzle the following ingredients:
White Wine - Substitute Red if using Lamb or Beef*, Olive Oil. Sprinkle Cinnamon over the meat.
Leave uncovered and cook in the oven for 1 hour or until browned. 375 F.Stir the ingredients every 15 minutes and keep vegetable stock at hand to make sure there is enough liquid at the bottom of the pan. The wine will evaporate.
You will need less time with the chicken, 1/2 an hour and stir it more often! *
After the Meat is browned, add the spice blend mentioned above, Diced Tomatoes, Vegetable Stock, Salt
Stir, cover and place back in the oven for 2 hours.Chicken 1 hour. *
Check the contents every 30 to 40 minutes to ensure the meat is still covered by the sauce.
After two hours, remove from oven and let cool. You will reheat it the next day. You can continue to cook it for an additional hour at this point, but I like the flavours to sit and blend for a day.
Day two pre-heat oven to 300 F, stir the curry base and add the remaining Vegetable Stock.
Place in the oven, covered, and cook for one hour.Chicken variation cook for 1/2 an hour then add vegetables.*
Dice Carrots, Yellow Onion, Cauliflower add in to the pot, stir, cover and put back in the oven.
At 30 minutes, add the Coconut Milk and Shredded Coconut. Stir once more.
When ready to serve, finely dice the Green Onion Chive and Cilantro to give the finished plate a bit of colour and freshness.
This is an excellent coconut curry base. As I've been experimenting with low sodium, gluten free and lactose free ideas, this additionally fits into the realm. The Coconut milk has all the richness the curry needs.
I do recommend cooking it over two days. When you serve it up the second day ... it's absolutely a delight on your senses without burning. I like my spices, but I also like to taste my food.
Please enjoy!
I'm writing out a few other experiments that were successful this month and am replicating them this weekend as well as taking pictures. Hummus is wonderful as both a spread and dip, and you can really play with the textures and flavours. I should have that post up tomorrow.
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