Tonight, I would like to share the recipe for my latest cooking repertoire. I like to call my chicken curry Marina District Chicken Curry simply because all the ingredients are bought in market and poultry in Marina District of San Francisco. This recipe is based on amazing idea shared by Cookpad.com, and I added some special touch to it. This plate is all about the kick of garam masala and mild aroma of coconut milk so please be sure to gather exactly what I write here to make the magic happen in your kitchen.
MARINA DISTRICT CHICKEN CURRY
ingredients (for 6-8 servings):
(1/2 tbsp) of coconut oil.
[Group A]
(2 pieces) of sliced garlic.
(1/4) of sliced ginger.
(1) minced onion.
(2lb) of ground chicken or turkey.
[Group B]
Salt and pepper.
(4 tbsp) of curry powder [I use Amok curry powder but this could be substituted by any curry mix]
(2 tbsp) of garam masala powder.
(4 tbsp) of flour.
[Group C]
(2 cups) of coconut milk.
(2) dried prunes.
[Group D]
(1) can of diced tomato.
(2 cubes) of chicken bouillon stock.
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(2 tbsp) of soy sauce.
(4 tbsp) of Worcester sauce.
(2 leaves) of bay leaf.
*Half the ingredients for half serving size!
STEP 1 :: Heat the pot on medium fire and put coconut oil.
Add the key ingredients [Group A] in the order of onion, garlic, and ginger. Once the veggies are thoroughly cooked — add ground chicken (or turkey if you wish) — dress the content with salt and pepper and add all the spice ingredients listed in [Group B].
Very first step. Onion, garlic, and ginger should be stirred until it turns mild brown:
This is how it looks after spices [Group B] get added to the mix.
STEP 2 :: Add 2 cups of coconut milk. If 1 can of coconut milk is not sufficient, you may add water to substitute. Also add dried prunes at this timing to add a little sweetness to the spiciness.
Coconut milk is added and cut dried prunes are dropped in.
STEP 3 :: Finally, add the remainder of ingredients in [Group D] and stir the pot well. Close the lid and continue heating on low fire until the content blend nicely. Serve with steamed rice or potato.
DONE!
Please leave a comment about your experience and share this to your friend who LOVES curry! This is by far the easiest and most delicious curry I have built by my own. Adding mushrooms and other vegetables in STEP 3 can enhance the variety of this recipe.
Must try!
Heat the frying pan on medium fire and put 1 tablespoon of coconut oil.
とり肉とタマネギをしっかりと炒め合わせます。
やし油はとり肉に淡い風味を加えると同時に、南国の香りを付け加えてくれます。サラダ油でも代用出来ますが、ここは是非やし油の独特な味をお試しあれ。
