You may not know that I am an artist and this will be my next project on the easel. It’s a completely new direction from my peonies and landscapes but I’m excited to try! My other artworks can be found at barbarabarryfineart.com

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I chose this particular photo to set the mood for our winter’s freshly fallen snow and the intuitive shift to warmer, heartier meals. This dish makes a ton of sauce so have lots of rice or even naan bread to mop up once finished!

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Chicken Coconut Curry

 

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Author: Barbara Barry

Ingredients

• 2 1/2 lbs boneless, skinless chicken thighs
• 1 tbsp ground paprika
• 1/2 tsp ground turmeric
• 2 tsps kosher salt, plus more as needed
• 1/3 cup canola oil
• 1 yellow onions, finely diced
• 4 garlic cloves, minced
• 1 (13-ounce) can unsweetened coconut milk
• 1 1/2 tbsps fish sauce, plus more as needed
• 19 fl oz can chickpeas, drained and rinsed
• 1 to 1 1/2 cups water
• 1 tsp curry powder
• 1/2 tsp ground cayenne
• cilantro
• lime wedges

Instructions

1. Add the chicken thighs to a large zip loc bag, Add the paprika, turmeric and salt. Close the bag and squeeze to mix well and ensure the spices are on all of the chicken parts. Set aside. This may be done and left in the fridge overnight.
2. Heat the oil on medium high in a large dutch oven. Stir in the onions and quickly lower the heat to medium low. Cook slowly, stirring often until the onions soften, approximately 8 minutes.
3. Add the garlic and continue to cook for an additional 5 minutes more.
4. Add the marinated chicken pieces, squeezing out as much of the spice mixture as possible from the bag. Stir to mix well with the onions.
5. Add the coconut milk and bring to almost a boil. Let everything simmer for about 4 minutes to thicken.
6. Lower to medium low heat. Stir in the fish sauce, chickpeas and 1 to 1/2 cups water and bring back to a low bowl then reduce the heat to a simmer. Let everything cook until the chicken is tender, about 30 to 40 minutes.
7. Stir in the curry powder and cayenne, simmer a bit more then remove from the heat.
8. Allow the curry to sit for 20 minutes before serving, bring back to a simmer then serve immediately with rice or noodles. Top with cilantro and lime wedges

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