With winter still lurking here in Klamath Falls and I am sure Spring is still sleeping. My thoughts turn to soups, stews and curry dishes. I made a chicken curry last night and it was quite good. Usually my preference for chicken is breast meat, but I had thighs thawing , those are Clay's favorite. I know you are thinking.. "Are they eating their own hens"? Absolutely NOT.
4 chicken thighs
1 can chicken stock
3 T tomato paste
1 can diced canned tomatoes
3 carrots cut in 1” chunks
½ Gr. Pepper cut in 1” chunks
½ med. yellow onion cut in large chunks
3 ribs celery cut in 1” chunks
2 cubes S&B Golden Curry sauce mix ( found in Asian section of grocery store) I use Med-Hot
1 cup chopped cilantro
½ cup shredded fresh basil leaves
Sprinkle top of dish with Coconut to garnish & serve.
Sprinkle chicken thighs with generous seasonings by a coating of curry powder, ground chili pepper, paprika, black pepper. Fry in ¼ cup vegetable oil. Drain when browned. Set aside ( heat of dish depends on amount of hot peppers added) adjust to preference.
Place vegetable in Dutch-oven in 2 T butter. Cook all vegetables 4 minutes. Add chicken stock , tomato paste, tomatoes and 1 cup water. Bring to boil.
Reduce heat, to simmer, Stir in 2 cubes of Golden Curry sauce mix until cubes are melted. Toss in cilantro & basil and stir. Let all ingredients rest on low heat until ready to serve over cooked jasmine rice.
Coconut gives the dish just the right bit of sweetness balancing the spicy hot.