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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best. Ingredients:
1 tablespoon cooking oil |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon fresh ginger, chopped |
1 teaspoon chinese five spice powder |
1 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
1 teaspoon salt |
1 cup low sodium chicken broth |
1/2 cup canned unsweetened coconut milk or 1/2 cup heavy cream |
1/2 lb boiling potato, peeled and cut into 1/2-inch pieces (about 2) |
1 1/3 lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4) |
1/2 cup peanuts, chopped |
1/2 lb plum tomato, cut into wedges (about 4) |
3 tablespoons cilantro, chopped |
Directions:
1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
2. 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
3. Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
4. Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around-a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand-is a good match.
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