We Like It Hot

When one has a chef for so long as Tieta, only two things happen: 1) Food gets boring. 2) Food gets fantastic. To be honest, both boring and fantastic happen around here.

Even though I love curry, I wouldn’t have realized how good Tieta’s chicken curry had become if not for the opinion of friends and requests for the recipe. Well, I also have a role in the process, since I am the coconut blender and the curry powder mixer. I also underline the importance of the coconut and coriander. So here you have our chicken curry:

Hot Chicken Curry
1 chicken (2 to 4 people) cut into small to medium portions
2 or 3 tablespoons of vegetable oil
1 portion of salt
2 gloves of garlic
1 large onion
1/2 chopped green or red pepper (no skin)
1 good portion of curry powder
2 tablespoons of any good tomato (or 2 chopped tomatoes)
1 large coconut
1 generous portion of fresh coriander

Curry Powder
1 to 2 large tablespoons of a good commercial curry powder (medium or hot)
1 small portion (coffee spoon or less) of ginger powder
1 small portion of turmeric
1 small portion of allspice ground
1 small portion of cloves (powder or as they are)
1 small portion of cayenne pepper
1 small portion of paprika
1 small portion of zhoug blend
1 or 2 bay leaves
Mix together and use it over the chicken in the early stages of cooking. I vary the portion depending on the season and the curry. Just as an example, I tend to use more ginger with chicken, more cloves and bay leaves with meat or more turmeric and paprika with prawns.

Coconut milk
Cut the coconut flesh into small cubes and carefully use the blender and hot water to produce the milk. You can use the soft brown skin. Drain it, preferably with a clean cloth, and purr it into the pan.

1. Rub and marinate the chicken portions with crushed salt and garlic.
2. In a large pan, let the chopped onion gently fry in a little bit of oil.
3. Still gently, the chicken cooks for 10 to 15 minutes.
4. Add the curry powder.
5. Add the pepper and tomato.
6. Add the coconut milk and gently stir until boiling (mainly the surface). From then on, stir it from time to time. It gets clotted if unattended or covered. Actually, you cannot cover the pan until the curry is completely cold.
7. Finally, 10 minutes or so before creamy and ready, rectify the salt and add the chopped coriander. Should be ready at least half an hour before the meal and it’s even more creamy and delicious the next day. Serve with basmati rice and the usual complements and enjoy it!