how to make chipotle chicken curry.

Chipotle Chicken Curry Episode 9

Chipotle Chicken Curry

Well my plans was to make my friends dad’s version of Burmese curry and someone I got this.  I love to experiment and halfway through the cooking I changed what I was going to make.  The Burmese Curry is really hot and most would not like it.  Especially, Americans because it is make the chicken with bones.  Give this a try and let me know what you think.

Chipotle Chicken Curry Episode 9

Ingredients

    Marinade:
  • -2 t Tumeric
  • -1 t Madras Curry
  • -1 t sea salt
  • -3-7 hot chilis
  • -1/4 onion
  • -1-2 fresh garlic
  • 1 t cumin
  • -1 T mirin
    Stock:
  • -4 large sweet onions
  • -1/4 C oil
  • -2-3 fresh garlic
  • -4 dries choptle peppers (Leave seeds in for heat)
  • -1 ancho pepper
  • -2 t madras curry powder
  • 2 t red curry powder
  • -1 t coriander
  • -1 t garam masala
  • -1/2 t lemongrass powder
  • 4 C low sodium chicken stock
  • -Chopped Kale(optional)
  • -1 can of coconut milk(optional)
  • -28oz petite canned tomatoes
  • -2 t fresh thyme

Instructions

    Marinade:
  1. Blend together and add to 3 lbs of chicken. I used chicken thighs but you can use a whole chicken or whatever makes you happy!
  2. Marinate overnight.
    Chicken:
  1. Sear chicken in oil until skin is brown
  2. Sear other side for 1 minute.
  3. Remove and set aside. It is not important to fully cook chicken in this process.
    Stock:
  1. Cook chopped onions in oil for 30 min on medium heat.
  2. Add spices and mix for 1 minutes. Add rest of ingredients plus chicken and simmer for at least an hour.
  3. If you want a sweeter flavor add coconut milk after simmering for 1 hour.
  4. Salt and pepper to taste Enjoy!
http://foodswithflavor.com/chipotle-chicken-curry-episode-9/

If you liked this then give this a try.  Click on the photo for the link to the page.

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