As much as I feel strongly about keeping my Thanksgiving menu traditional, I like to change it up for Christmas and New Year’s. A recipe that can be partly or fully made ahead is my only requirement so I can enjoy myself too. So this recipe for Indian Chicken Curry is a fun change for a holiday meal and it is super easy on the cook because it can all be made ahead. It easily doubles to serve a bigger group.
I like using both curry powder and Thai style curry paste for the full flavor it gives the sauce. You can find the curry paste in the Asian section of most grocery stores.
The chutney is a cherished recipe from my Mother in law who in addition to being a successful working woman, was an excellent cook. Be sure to make it because it goes so well with the curry.
The condiments you serve with the curry are a free for all. I always include chopped peanuts, green onions, coconut and bananas. Cooked brown or white Basmati is my choice for the rice.
- 2 Tablespoons vegetable oil
- 2 tablespoons butter
- 3 pounds boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
- Kosher salt
- Fresh ground black pepper
- 1 cup chopped onion
- 1 Tablespoon finely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cloves
- 2 cups chicken broth (or a 14.5 ounce can)
- 1 (15 ounce) can diced tomatoes, drained
- 2 teaspoons (more if you want it spicier) red curry paste*
- 1 (14 ounce) can coconut milk
- 1-1/2 Tablespoons cornstarch, mixed with just enough water to make a smooth paste
- Cooked brown or white Basmati rice
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium high heat in a large skillet and add half of the chicken; season with salt and pepper. Cook for 2-3 minutes to allow chicken to brown before stirring, then stir and cook until browned; remove from pan and set aside. Add remaining oil and butter to the pan and repeat the process with remaining chicken.
- If necessary, add additional 1 tablespoon oil to the pan; add onion, garlic and ginger and cook and stir until softened, about 3-4 minutes. Stir in curry powder, chili powder and cloves and stir.
- Add chicken broth, tomatoes, curry paste and reserved browned chicken to pan; bring to a simmer then stir in coconut milk and turn heat to low. Simmer 10-15 minutes (this is just to blend flavors – chicken is already cooked and does not a lot of additional cooking time).
- Stir in the cornstarch paste and simmer 2-3 minutes until thickened. Season with salt and pepper (recipe can be made to this point, cooled to room temperature and refrigerated for one to two days. When ready to serve, heat over low to medium heat in a skillet until heated through).
- Serve over cooked white or brown basmati rice with the chutney on the side.
- 1 (29 ounce) can peach slices in heavy syrup
- 1 cup packed brown sugar
- ½ cup white vinegar
- ½ cup finely chopped onions
- 2 Tablespoons finely chopped fresh ginger
- 1 Tablespoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- ½ teaspoon ground dry mustard
- ⅓ cup chopped pitted prunes or raisins
- Drain liquid from the peaches into a medium-size saucepan then chop peaches and set them aside.
- Add brown sugar, vinegar, onion and spices to the drained peach liquid; bring to boil and reduce heat to low. Simmer until slightly thickened, about 30 minutes.
- Stir in chopped peaches and prunes; simmer 20 minutes.
- Remove from heat and allow cooling to room temperature; use immediately or refrigerate until ready to use.