Curry Chicken

I learned to make curry from a Thai family I worked for several years ago and though legally I can't give out the recipe they used I've crafted one that’s traditional to both Thai and Indian cuisine without being overly spicy. I don't want my Indian card taken but I know not everyone likes food that makes you sweat your entire life away.

Working in a Thai restaurant was a departure from everything I knew about cooking, from hardly using salt to cooking everything together on the lowest heat imagined. It took quite a while to get accustomed to not having recipes and having to taste everything and make sure all the flavors were balanced. This understanding of Asian foods carried over well to cooking in a private school a few years later. I was able to correct flavor profile mistakes that were happening and ensure the students were getting an authentic taste of foods from around the world. I learned to love foods from all over the world in culinary school. I remember a specific instance in my international cuisine class we learned how to cook frog legs and oxtail which no lie both sounded disgusting but the rule in that class is you had to try everything and now that oxtail is my favorite thing to make.

As a thank you to those who taught me here's my take on a classic curry chicken in a food processor put 1 onion 1 cup garlic 1/4 cup curry powder 2 tablespoons turmeric, oregano, paprika, Garam masala, and a teaspoon of cayenne (depending on your ability to eat spicy food you can add up to 1/3 cup). If you want to add a can of the curry paste you see at the store this is where you would do so.  Cook on lowest heat possible until it turns into a paste. Then add 5 cans of coconut milk and simmer for 45 minutes to an hour. Add 2 pounds of cooked chicken and whatever condiments you want. I sometimes add Udon noodles, cilantro, and lime.

As always friends, if you have any questions comments or concerns please send me a message. Be blessed!!