Bride - 'I hate thigh.'
Caterer - 'Well I hate cooking breast.'
Caterer's husband - 'If the Bride wants breast let her have breast.'
Caterer - 'Fine if the Bride wants tough, dried out breast, the Bride can have tough dried out breast.'
Bride - 'Yes I'd like that.'
Caterer - 'How about a compromise of half breast, half thigh?'
Bride - 'Ok done.'
That was just one of my many discussions with our poor wedding caterer (all said very jokingly and nicely might I add - not in a mean attitude way!). She also had to fulfill my request of no cucumber in the Greek salad. I know - I'm crazy.
The chicken breast debate is one I had to win. I only eat chicken breast. No brown bits, no slimy bits. I'm a princess when it comes to eating chicken.
It's one of the things that stayed with me after my fussy eating days and I don't think I'll ever get over it. We nearly always have a supply of chicken in the freezer which came in handy the other night when I felt like a nice warming curry.
This recipe was really easy to throw together and as it cooks in the oven and needs no attention while it's in there, you're free to do what you want while dinner prepares itself.
It was so wonderfully fragrant I couldn't wait to dig in and it tasted as good as it smelt. I saved some for lunch the next day but didn't get to eat it until the day after and it was even better after sitting for a while. If you can make it a day in advance, do.
I went all-out old-fashioned making this and chopped everything by hand rather than using my chopper. Really must start wearing gloves when I chop chili.
You will need a casserole dish with a lid that will go in the oven. I got to use my new Emile Henry risotto pot and it definitely lived up to Celia's rave reviews.
Start by heating the oil in the bottom of the dish and then add the onion. Cook it until it starts to turn transparent and then add the garlic, chili and ginger. Cook it all together, stirring for a couple of minutes.
Then add the flavour hit. Any Indian curry paste will do. I used tandoori because that's what I found in the depths of my pantry but Tikka Marsala or anything mild is fine. Of course feel free to go all out and add something super spicy.
Cook, stirring for another couple of minutes until you can smell the curry. You might want to put the extraction fan on at that point. It can get a little spicy to breath in.
Add the chicken and carrot to the pot and stir them through until you have one big pot of orange then keep cooking until the chicken is all sealed.
Pour in the tomatoes and coconut milk. I was just getting out the peanut butter when I had a stroke of genius - what about macadamia butter?! It did the same job and I knew it was all natural because I made it myself with 100% nuts. I also liked that there was the occasional little chunk of macadamia in the curry.
Mix it all together and then bring it to the boil. Clamp on the lid and then it's into the oven at 190C fan-forced for 45 minutes.
It's ready when the chicken is cooked through and the sauce has thickened. If the sauce isn't thick enough, either put it back in the oven or simmer it on the stove for a bit. Add the finishing touches by stirring through the spinach and coriander (I used powdered coriander).
Serve it with yellow rice and pappadums. I forgot to buy pappadums and they were seriously missed. They would have been perfect to scoop up the sauce and rice.
I just went to link to my yellow rice recipe and realised I've never shared it. It's not really a recipe because I never measure anything. All you do is throw some powdered turmeric, cardamon and cinnamon in with the rice while it's cooking. Enjoy!
So what about you? Do you prefer breast or thigh? I've found people have quite strong feelings on this debate!
Recipe
Ingredients
- 1 tablespoon oil
- 500 g 18oz chicken breast or thigh cut into 3cm pieces
- 1 onion diced
- 2 garlic cloves crushed
- 1 green chili seeds removed and chopped finely
- 2 teaspoon finely grated ginger
- 2-3 tablespoon mild chili paste I used Tandoori and the recipe used Tikka Marsala
- 400 g 14oz can diced tomatoes
- 400 g 14oz can lcoconut milk
- 2 tablespoon macadamia or cashew butter
- coriander to serve
- 2 carrots peeled and sliced in 2cm chunks
- 100 g 3.5oz baby spinach leaves
- rice to serve
Instructions
- Pre-heat the oven to 190C (374F) fan-forced.
- Heat the oil in the bottom of a medium sized oven-proof dish (that has a lid).
- Saute the onion until it begins to turn transparent and then add the garlic, ginger and chili.
- Cook for 2 minutes, stirring and then add the curry paste. Cook, stirring until it is lovely and fragrant then add the chicken and carrots.
- Stir in the chicken until it is coated in curry paste and then cook until it is sealed.
- Add the tomatoes, coconut milk and macadamia butter and stir them through.
- Bring the pot to a boil, put the lid on and then transfer it to the oven to cook for 45 minutes or until the chicken is cooked through and the sauce nice and thick.
- If it's not quite thick enough, put the pot back on the stove to simmer without the lid.
- Stir through the spinach leaves and coriander and serve with rice.
Laurelle says
I do like thighs best for this type of receipe, but if I only have breast on hand I use it, but I find it best if I put it in the cooked curry sauce right at the end then it doesn't seem to dry out. Love your idear of nut butter i'd like to try to make this, I bought coconut butter the other day so I will try that. what do you think?
Claire says
That's a good idea putting the chicken in at the end. I haven't got much experience with coconut butter sorry. I would say it will add creaminess but not quite enough nuttiness? Maybe add a little of a nut butter or tahini as well?
Rhonda B says
I like both light and dark meat depending on the actual dish.......so the breast wouldn't be too dry, could it be added half way through the cooking process? In this way it shouldn't dry out as much. Yes, it is a tad more work but worth it to those who aren't enamoured with dry breast meat.
Claire says
Yes I'd say you can do that no problem Rhonda.
Corrie says
Oh...My...Goodness!!! I used the same bowls last night!!! Go Aldi :-) I made Dahl and put it on my blog this morning! Great minds.... :-) You can't beat a quick curried anything.
Claire says
You can't can you?! Isn't Aldi great? I kind of wish I got one big one as well.
Corrie says
I got 2 big ones (handi) hehe!! and 6 of the handled smaller ones (karahi) I'm a total sucker for kitchen paraphernalia :-)
Corrie says
PS a company in Aus called http://www.productsof india.com.au have a serving set for $99.95. Im hinting to my hubbie for an early anniversary prezzie :-)
Claire says
Good luck!
Claire says
Oh wow! If I had more room to store stuff I probably would have gotten more too.
The Café Sucré Farine says
So funny Claire, I actually had a delicious chicken curry last night at work, of all places! But it so got me in the mood, I decided I would have to look up some recipes and here you are in perfect timing! thanks!
Claire says
I must have sensed it Chris!
Hotly Spiced says
I love your serving dishes. They look so authentic. Must get me some of those! What a great curry and so perfect for this time of year when the weather is just FREEZING. I like all parts of the chicken and I'll have my curry with either the breast or the thigh! xx
Claire says
Thanks Charlie, they were an Aldi special last year! Brisbane hasn't quite had the chill yet but I think we're in for it next week.
Nic@diningwithastud says
Lol a friend of mine is like that. No thigh for her. Ever! I found this out the hard way ;)
Claire says
Oh yes we breast lovers can be quite contrary.
Lorraine @ Not Quite Nigella says
Hehe I like both although they're both quite different cuts. Will sounds like he had the right attitude! ;)
Claire says
You're right they are quite different but I'm still breast only!
Maureen @ Orgasmic Chef says
Breast here as well. Hubs likes dark meat and the dog likes everything but the bones so nothing is wasted.
I tossed a star anise into the rice cooker the other day (along with the rice) and I loved it. Just a hint of flavour.
We're having butter chicken tonight but maybe I'll change my mind and try this :)
Claire says
Give it a go Maureen. It's delicious! Throwing spices in with the rice is such an easy way to jazz up a meal.
celia says
I'm sorry to agree with your caterer, but I've always been a thigh over breast meat girl. And hooray for your new risotto pot, I'm so glad it lived up to expectations! I adore mine, but your black one is sooo pretty...(I do not need another pot. I do not need another pot). :)
Great recipe Claire, and as you know, I love those serving dishes! x
Claire says
I'll forgive you Celia but no you do not need another pot!
Jo Smith says
I'm with you, Princess. Breast all the way.
Claire says
Thanks Princess Jo!