"If you think you can or you can't, then you are absolutely right. All you got to do is believe."
The word curry comes from the word "Kari'" in the Tamil language in India, so it is believed curry originated there. Interestingly, there is also evidence that English cooks were making curry as early as the late 1300s during the reign of Richard II. Certainly, Christopher Columbus inadvertently helped the spread and development of curry through trade with the East; he not only brought curry to other countries, but he also transported chilies from the West to India which were then incorporated into the dish.
Initially curry was not spicy but as time goes by, curry involved to a delicious mildly spicy dish.
INGREDIENTS:
3 lb chicken(1.3 kg), cubed
MARINADE
¼ medium white onion, diced
¼ cup fresh scallion(25 g), chopped
3 cloves garlic, minced
2 tablespoon fresh cilantro, chopped
4 tablespoons curry powder
4 sprigs fresh thyme
3 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
COOKING
2 tablespoons HMK MCT oil
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion(25 g), chopped
15 oz coconut milk(890 mL), 1 can
pepper, to taste
2 cups chicken broth(360 mL)
fresh cilantro, for garnish
PREPARATION
1. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
2. Heat the HMK MCT oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
3. Add the curry powder and stir well, cooking for 3-4 minutes more.
4. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
6. Add the chicken broth to the pot and stir.
7. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
8. Garnish with cilantro.
9. Serve and enjoy!
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