Spicy Chicken Curry
(Adapted from Tyler Florence’s Recipe)
4 boneless, skinless chicken breasts
1/4 cup cilantro (leaves chopped – plus more for garnish)
1 lemon (juiced)
2 Tablespoons butter
1 Tablespoon olive oil
2 yellow onions (cut into large chunks)
3 seeded jalapenos (chopped)
1 or 2 diced serano chili’s (this is optional because it makes it really spicy)
4 garlic cloves, minced
4 carrots (peeled, cut into large chunks – cook until just tender in the microwave)
2 Tablespoons tomato paste for red curry OR
1 cup of frozen peas with water blended until smooth for green curry
2 Tablespoons curry powder
1 cinnamon stick
1 Teaspoon red chili flakes
2 Teaspoons chicken bullion
2 (15 oz) cans coconut milk unsweetened
2 cups of chicken broth
Kosher salt and pepper to taste
Heat the butter in a large heavy bottomed skilled or dutch oven over medium heat. Add onions, jalapenos, serranos (if desired) ginger and garlic. Cook slowly until onions are very soft (about 15 minutes). Add tomato paste OR pureed peas, curry powder, cinnamon stick and red chili flakes. Stir.
Add coconut milk, chicken stock, chicken bullion, salt and pepper. Stir well.
Bring back to a simmer. Simmer until sauce has thickened (about 20 minutes). Add 1/2 the lemon juice and the cut up chicken. Simmer until chicken is cooked through (about 10-15 minutes). Add carrots. Taste and adjust seasoning with remaining lemon juice, salt and pepper.
Serve over piping hot sticky rice. Garnish with fresh cilantro.