Comments on: Ultimate Curry Chicken?

By: tringo_007

tringo_007 — Sun, 20 May 2012 21:59:48 +0000

Hi! When making curry or stewed chicken breast (for health reasons), i cut breasts into cubes, then put lime, then wash, then add seasoning and leave overnight. Sauce of coooked end result is great and chicken cooks fine but springs loads of water – more than half pot which is impossible to boil off – as a result i dont add any water. The resulting chicken pieces are always very bland on this inside. I follow your (and other) recipes. I think the problem is that the chicken breast cubes are saturated after washing and therefore cannot absorb any seasonings and absorb too much water. Do you think this as well? What can i do to avoid this? Should I wash and put lime on the whole chicken breast then pat dry with paper towles then cut up and add seasonings maybe? Looking forward to hearing!!!!!

By: David Reynolds

David Reynolds — Fri, 20 Apr 2012 02:47:52 +0000

Also, when you boil off the juices, what's left forms a 'fond' on the bottom of the pan. The browning of the fond adds tremendous flavor when you deglaze it with wine, stock, or water.

By: David Reynolds

David Reynolds — Fri, 20 Apr 2012 02:45:00 +0000

…because the dish needs to simmer, and then you need to replace the liquid. If you cooked it at a temp where the liquid didn't burn off, it wouldn't cook properly; it would probably overcook. You then need to replace the liquid to have a little gravy. I would use stock, not water, with, maybe, a dash of red or white wine, depending on the meat involved, and a pince of nutmeg or allspice.

By: David Reynolds

David Reynolds — Fri, 20 Apr 2012 02:37:25 +0000

Hi, Chris,

I love your recipes and website. If you have an Hispanic market in you neighborhood or city that carries any Peruvian ingredients [I have one that carries South American, including Peruvian, that opened three years ago.], you can buy a jar of preserved Culantro. This is the same plant as Shado Beni, but that is the Peruvian name for it. If you can find it, try it. I have had good success in replicating what I ate when I was in Peru.

DFR

By: normogi

normogi — Wed, 01 Feb 2012 02:26:35 +0000

I notice that in both the chicken and goat curry dishes you said… "We now need to burn off all those natural juices that were released as it simmered" WHY do this and then add water??????

By: Tracie

Tracie — Mon, 31 Oct 2011 04:34:56 +0000

I really like that you include step by step pictures and detailed information. I make this dish at home but it was missing that umph, that little something. I used your recipe for curry chicken and had to have seconds. I also added potatoes…My son is 2 and he loves curry also, he too approves! Thanks so much.

By: Ann C

Ann C — Thu, 21 Jul 2011 15:52:02 +0000

Hi Chris, I am new to your site and enjoy reading about your recipes and can't wait to try the curry chicken and would add some potatoes. I plan to do that this weekend with some pigeon peas – mind you I am suing the dry pigeon peas as fresh ones are not in season until next year. This means soaking the peas overnight because I like my peas soft. Thanks for the tips.
Ann

By: Molly

Molly — Mon, 06 Dec 2010 15:28:28 +0000

Hi Chris,enjoying your recipes.Here's another alternative,your can try ground cumin instead of the curry.
Cut chicken pieces small and mix in grind seasoning,add the cumin to the very end of the cooking time.Enjoy.

By: bbelle

bbelle — Thu, 11 Nov 2010 02:10:00 +0000

I just made this and it's absolutely delicious. This best curry I've made

By: Sharon

Sharon — Sun, 17 Oct 2010 12:13:38 +0000

I so love this recipe and I am serving it today for my family! Yummy!

By: Mona

Mona — Sat, 09 Oct 2010 10:36:30 +0000

Hello Chris, found your curry goat receipe and really glad i did, tried it and it was perfect the – bomb, doing it again this weekend. ____Thank you.

By: jumbieg

jumbieg — Wed, 14 Jul 2010 19:56:46 +0000

Thanks for stopping by and for your kind words.

By: Sharleen

Sharleen — Fri, 09 Jul 2010 17:12:04 +0000

Thanks for all these great recipes Chris. They are absolutely delicious.

By: admin

admin — Thu, 04 Mar 2010 22:16:43 +0000

Paula.. great to have you here and commenting. I hope the stew came out perfect

happy cooking

chris…

By: Paula

Paula — Sat, 27 Feb 2010 17:06:16 +0000

Chris I’m really enjoying your site. I’ve bookmarked it and passed it on to friends who have also bookmarked it. I’m having a 41-year-old-sedentary-black-woman-comin-to-jeebus year with regards to eating healthier. Your website reminds me how much good cooking I’ve forgotten in favoring fast foods and eating out of cans. Alice Waters (simple cooking) put me back on the path, and your website has reminded me that I knew how to eat healthy greens and vegetables and one point in my life.

As we speak I have chicken marinating for stew, and will accompany it with your spinach bhaji and rice.

Thank you so much.

By: admin

admin — Wed, 24 Feb 2010 23:55:58 +0000

Paula, thanks for taking the time to share your tip/comment. To be quite honest, I’ve never used or had red curry before. I’ll have to give it a try.

happy cooking

chris…

By: Paula

Paula — Wed, 24 Feb 2010 02:50:09 +0000

For a quick and dirty curry, instead of melting curry in hot oil I use a small can of Thai curry paste (red), mix with a can of coconut cream, and then let whatever I’m currying simmer in it until it cooks down.