American Curry - Ingrid

Adapted from a Ruth Reichl recipe. Love this curry - proper comfort food and one I make more than anything else.  

Chicken and or vegetables

4 x free range chicken thighs - diced and dusted with flour

Fry in tablespoon butter/oil until slightly browned and set aside.  If veggie substitute with tofu, courgette or vegetables of choice

Spices

Mix in a bowl

4 tablespoons mild curry powder

1/2 teaspoon ginger

1/2 teaspoon cardamon

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1 teaspoon brown sugar

Other bits

2 x cloves garlic crushed, 1 x large onion chopped & smaller onion chopped for the end* (optional if you like onions) 

2 x cups Chicken stock 

1 cup Coconut milk

1/2 cup Cream

Zest of a lime

Juice of a lime

Cook onion and garlic in a heavy pot over medium heat stirring until onion has softened about 5 mins

Add the spices, flour and sugar stirring constantly for about a minute

Whisk in the cream, coconut milk, stock and lime zest and bring just to a boil.  

Simmer the mixture stirring constantly until it begins to thicken, about 2 mins.

Add the chicken/or veggies

Stir in the Lime juice and add salt and pepper to taste.  At this point we add the small chopped raw onion* and stir in for a minute so it retains a crunch. Optional!

Serve hot over steamed rice.

Must be served with mango chutney - if you dont like mango chutney, add a table spoon of it to the sauce at the thickening stage to sweeten.

Tastes amazing on toast the next day.