Make Ahead
Leeky Coconutty Chicken Curry by way of Washington, Syracuse, and India.
- Serves 8-10
Author Notes
When I was an intern living in DC with other classmates from Syracuse University we rotated having Sunday dinners at our respective apartments. This is an adapted version of a classmates' dish she had learned to cook while she studied abroad in India. I have yet to meet a person who doesn't enjoy it as much as we did back then. Enjoy with a nice Hoppy Beer! —Abduffy
What You'll Need
Ingredients
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salt.
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pepper.
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2 pounds
chicken breast cut into 1 inches slices.
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2 tablespoons
low sodium good quality soy sauce. I use San-J Organic.
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1
large red onion diced. Save 1/4 cup for garnish.
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2 bunches
leeks bulb end removed as well as leaves removed up until about 1 inch above where they start to grow out from the stem. Cleaned and chopped into 1/2 inch pieces.
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2
bay leaves.
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1 tablespoon
unsalted butter.
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1 tablespoon
olive oil.
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1/4 cup
low sodium good quality soy sauce. I use San-J Organic.
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5
cloves garlic. Small diced.
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4
large tomatoes. Quartered.
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64 oz.
Good quality chicken stock or homeade chicken stock if you have it. I use Kitchen Basics.
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40.5 ounces
(3 cans worth) No Sugar Added Coconut Milk. I use Goya brand.
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1/2 cup
drier white wine. Chardonnay etc.
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2
sticks cinnamon.
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Cooked brown rice to accompany.
Directions
- In a separate bowl combine chicken, a large pinch of pepper and 2 tablespoons of Soy Sauce. Mix to cover chicken. Cover bowl and place in refrigerator for later use.
- In large stock pot combine onions, chopped leeks, bay leaves, butter, olive oil, and 1/4 cup soy sauce. Stir to combine. Add one large pinch of salt and one large pinch of pepper. Cook over medium-low heat until leeks are wilted and onions are a golden brown, but not dark brown, approximately 15 minutes.
- Add garlic. Stir to combine. Cook for an additional 1-2 minutes or until garlic just starts to brown and you can smell it.
- Add tomatoes and cook until tomatoes have broken down to a tomato sauce consistency, approximately 10 minutes.
- Add chicken stock, coconut milk, white wine, and cinnamon sticks. Stir to combine. Cook over medium low heat stirring occasionally to prevent sticking until the curry has reduced and has the consistency of heavy cream/lightly coating the back of a spoon, approximately an hour and a half.
- Turn heat down to low. Remove chicken from refrigerator and add to mixture. Stir to combine. Cook until chicken is cooked but still moist, approximately 20 minutes.
- Before serving remove bay leaves and cinnamon sticks.
- Serve over brown rice with reserved chopped red onions as garnish. It's great the next day and the day after and the day after....
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