the chicken that miranda likes
We did indeed make a new batch of curry paste last weekend; joy joy joy. Here’s a recipe you can use it in; extremely easy, though it wants to marinade from one hour to one day. So it’s not a bad strategy to take 5 minutes to prepare the marinade after dinner some evening, for use the next day.
Jeera Chicken, from Pat Chapman’s Curry Club cookbook.
1 1/2 lb boneless skinless chicken breast
1 tsp turmeric
1 Tbsp mild curry paste
1/2 cup water
1 tsp salt
2 oz salted butter
2 Tbsp cumin seeds
Cut the chicken breasts into bite-size chunks. Mix turmeric, curry paste, water, and salt; marinade the chicken in this mixture for 1-24 hours.
Melt butter in skillet, add half the cumin seeds and the chicken (with its marinade). Stir-fry until cooked; towards the end of the cooking time, toast the remaining cumin seeds in another skillet, and add them to the chicken when done.
February 4th, 2006 at 9:49 pm
[...] The third in our “chicken curry by country” series. Or, I suppose, the fourth in our “chicken curry” series; I don’t have a single Indian version to highlight, but we’ve already seen one from (or at least inspired by) that country, and I’ll doubtless come up with more. [...]