Ok, so probably not the way to make traditional curry, but this recipe is from my sister, the “Massamanda.” Here’s what she did and said it came out incredible; pretty spicy and not too sweet.
INGREDIENTS:
2 lbs raw chicken (bone in)
1 Can coconut milk
1 Can chicken broth
4 tbs green curry paste
1 cup chopped green onions (save 1/2 cup for garnish)
1/2 medium white onion
1 large Jalapeño
1 Green pepper
4 large, dried, whole red chili peppers
4 med-large white potatoes
1/2 cup roasted, unsalted cashews
3 tablespoons of curry powder (Pierro’s House Blend, if you’re lucky enough to have some)
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 tbs (or more) corn starch
Light brown sugar, to taste
Into my crock pot, which was at the high setting, I poured in 1 can of coconut milk and 1 can of chicken broth. I gave it a stir and let it start to warm for a minute. While it was warming, I generously sprinkled the curry powder blend (I don’t know what’s in it, but I also added a teaspoon each of turmeric, garlic powder, chili powder and cumin, too) all over my raw chicken (5 drum sticks and 4 thighs).
I scooped 2 ladle’s worth of the warm liquid in a frying pan on a low simmer and used it to break down the green curry paste, about 4 tablespoons. Once it’s broken down and heating up, I added it to the pot. I raised the pan to a medium/high heat and seared the outside of the chicken with liquid from the pot. I ladled in more liquid, as it started to reduce, from the heat. After chicken is browned a tad, I put it all into the crock pot.
I added 4 big, whole, dried, red hot chili peppers (I named them Anthony, John, Flea and Chad ?). Then, I diced up about a 1/2 cup of green onions and added them. I lowered to the lowest setting on my crock pot and left it for about 4 hours.
When I finally opened it, I gave it a stir and added in 4 large, 1″ diced potatoes. And a thinly sliced green pepper and turned the heat up to high. After an hour, I added a fresh, sliced jalapeño. I also added 1/2 a white onion, sliced in long strips. Don’t chop too finely, or it will dissolve. I also added cashews. Whole, roasted, non-salted; about 1/2 a cup.
At this point, you need to decide how thick you want your curry to be. I like mine ticker than a soup, but thinner than a stew, like a gravy texture. To thicken, whisk 2 tablespoons of corn starch in COLD water and then pour into your pot and stir it in. Wait about 10 minutes and if you want it thicker, add more, to your liking.
I let all that cook on high for about another hour and then tasted for sweetness. I don’t like my curry too sweet, so I wait to add the light brown sugar, to the very end. I added in about 1/2 a cup, because it was REALLY spicy and the brown sugar sweetened it a little, which cut the spice, but do this to your liking.
Once the consistency and sweetness is to your liking, you’re done! Chicken should be falling off the bone. Serve over white rice and garnish with green onion, crushed cashews and sliced avocado.
If you don’t like things too too spicy, wash off all the seeds and cut out the pith before adding the jalapeño. Leave them if you like it hotter.