Help me with my Curry Chicken.

[rhett o rick]

I have seen recipes that say to brown chicken, make the sauce, cook the chicken in the sauce for 30 min, then add potatoes and carrots and cook another 30 - 40 minutes. I think that's cooking the chicken too long. I think I should cook the vegetables for 30 minutes in the sauce then add the chicken and cook additional 15 min.

Any suggestions?

[Galileo126]

1. I would do your alternative

Brown the chicken first, then add it to the curry for the last 15 minutes. Personally, I think the veggies are being cooked too long as well, but then again, I like my veggies al dente.

Like you, I think that is too long for the chicken, though. Just my 2 cents...



EDIT: I was assuming that the chicken is boneless, and cut up in pieces. If it is bone-in, yeah, it will take longer.

[rhett o rick]

3. Yes boneless and cut into 1/2" cubes. Thanks for your two cents.

[pinto]

2. Sounds like it's meant more as a sauce for rice or noodles and not a stand alone dish.

I'd go with shorter cooking time. Brown the chicken well, set aside. Make the sauce with chicken stock. Add the veggies, coarse chopped, simmer 'till just par boiled. Scoop out most of the veggies save for some potato - it thickens the sauce a bit. Add the browned chicken. If using thighs you can toss them back in whole or cleaver them, Chinese style, into bone in chunks. Whole thighs will take a bit longer, of course. Bring back to a simmer, toss the veggies back in. Cover and simmer 'till the chicken is done clear.

Celery and asparagus fit well with curry. As do fresh green onions. Or sweet potatoes. Celery should probably go in from the get go, slivered. Asparagus with the finish simmer. Green onions at any time. Sometimes I simply use some as a garnish.

I like mine on the thick, chunky side, whether I'm having as is or with a side of grain. Have fun!

[rhett o rick]

4. I am not much for celery but love the sweet potato idea.

Asparagus would also be good. I am using about 1 1/2 pounds of boneless chicken. How much curry powder would you recommend?

And how do you thicken your sauce?

Thanks for the help.

[pinto]

5. Curry's such a personal taste. I like mine a bit hot. If you blend the sauce on the side, taste.

Get it how you like it. I use some of the potato to help thicken the sauce. Stuff for the plate I cut real coarse so they hold together. Some I dice real fine and just let cook down into it all from the beginning. Gives it a bit of body.

I start with enough curry sauce to simmer everything. If the pot needs more, I add as I go along.

Curry soup's a whole different deal. Then I make it like any other soup.

[rhett o rick]

7. I serve with rice. Thanks for the tips. nm

[msanthrope]

6. Too long. Brown the chicken cubes in two batches and proceed

as you indicated. I always marinate my chicken in yogurt and curry paste, though.

[pinto]

8. The marinade is a great idea.

[msanthrope]

9. Thanks....it makes it like tandoori. Overnight is best, but 8

hours is good.

Your lasagna sounds tremendous, fyi. I think I'm gonna make some mussels in red curry and coconut milk for Labor Day.