9-Boy Chicken Curry Condiments

Name: 9-Boy Chicken Curry Condiments
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 servings
Cuisine: Indian,British,American,Fusion
Ingredients: 4 boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon peanut, or vegetable oil; 1/2-inch piece ginger, sliced thinly; 1/2 jalapeño pepper, seeded and minced; 1/2 onion, diced; 2 cloves garlic, minced; 1/4 cup water; 1 tablespoon vinegar; 1/2 cup coconut milk; 1 stick cinnamon stick, crumbled; 5 clove whole cloves; 1 tablespoon curry powder; 1/4 teaspoon turmeric; 1 bay leaf; 3 pod cardamom pods; 1/2 teaspoon red pepper flakes; Diced banana, optional; Diced pineapple, optional; Sliced scallion, 1/4-inch rounds, optional; Coconut flakes, optional; Tart orange marmalade, or tangerine segments, optional; Chopped bacon, optional; Raisins, optional; Nuts, such as peanuts or cashews, optional; Mango chutney, optional

A flavorful curry, enhanced by fruit toppings, that tastes even better as leftovers.

⭐ 4 (8 reviews) Prep: 30 minCook: 90 minTotal: 120 minYields: 2 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Indian British American Fusion

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

4 boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut, or vegetable oil
1/2-inch piece ginger, sliced thinly
1/2 jalapeño pepper, seeded and minced
1/2 onion, diced
2 cloves garlic, minced
1/4 cup water
1 tablespoon vinegar
1/2 cup coconut milk

For Spice Mixture:

1 stick cinnamon stick, crumbled
5 clove whole cloves
1 tablespoon curry powder
1/4 teaspoon turmeric
1 bay leaf
3 pod cardamom pods
1/2 teaspoon red pepper flakes

For Toppings:

Diced banana, optional
Diced pineapple, optional
Sliced scallion, 1/4-inch rounds, optional
Coconut flakes, optional
Tart orange marmalade, or tangerine segments, optional
Chopped bacon, optional
Raisins, optional
Nuts, such as peanuts or cashews, optional
Mango chutney, optional

Instructions

Prepare basmati rice according to package directions.
Heat oil in a saucepan until smoking. Add spice mixture and cook, stirring constantly, for 5 minutes.
Reduce heat to medium-low, add onion, garlic, and jalapeño; cook for 2 minutes.
Stir in chicken, 1 cup water, and vinegar. Reduce heat to very low, cover, and simmer for 90 minutes.
Incorporate coconut milk and heat through.
Serve curry over the prepared basmati rice with desired toppings.

Nutritional Info (per serving)

Calories: 857 kcal

Carbohydrate: 10 g

Cholesterol: 401 mg

Fiber: 3 g

Protein: 77 g

Saturated Fat: 24 g

Sodium: 565 mg

Sugar: 2 g

Fat: 60 g

Unsaturated Fat: 0 g