Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.
13.11.2020
Background Story:
I grew up eating curry in the UK, so it’s been a staple of my diet for a long time. A basic curry was the first thing I learned to cook when I first lived alone, and I’ve made lots of different versions over the years. This is my current rendition of my favorite flavors.
Recipe:
Ingredients:
- 1 lb Chicken Thigh
- 1 Small Yellow Onion
- 4-6 Garlic Cloves
- 1 Red Bell Pepper
- 1 Tablespoon Fresh Grated/Finely Chopped Ginger
- Approx. 14oz Coconut Milk
- 2 oz Red Curry Paste
- 1 Lime
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander
- 1 Tablespoon Tamarind
- Coconut Oil
- Cilantro (garnish)
- Rice or Rice Noodles (to serve with)
Instructions:
- Dice the chicken
- Combine cumin, coriander, and tamarind; coating the chicken evenly. Salt and pepper to preference.
- Finely chop 1 tbsp onion and 2-3 garlic cloves
- Heat coconut oil in a pan
- Sauté chicken, onions, and garlic in coconut oil until evenly browned.
- Remove chicken from pan and set aside.
- Dice the rest of the onion and garlic, cut the pepper into strips; sautee in the pan with the ginger.
- Add curry paste and coat everything evenly.
- Add coconut oil and lime juice, mix until homogenous.
- Simmer on low for 10-15 mins.
- Serve over rice or rice noodles, garnish with lime and cilantro.
- Enjoy!