My brother's curry recipeMy brother makes a mean curry. No, I do not mean hot; in our family we do not like hot spices, so the curry is actually mild, but flavoured just so, that makes it unforguettable. Last year, when our mother was so very sick, he and my sister-in-law came from Portugal to stay with us and visit with mom one last time.
While here my brother made several dishes, being this curry one of them. It is the most delicious curry I've ever tasted. It has a thick sauce and a recognizable flavour of coconut.
Being dark meat my favourite, in this recipe I used deboned chicken thighs that I had in the fridge and served the curry with basmati rice and steamed broccoli.
My Brother's Chicken Curry
1 kg. chicken pieces (2 lbs.)
2 tablespoons curry powder
1 1/2 cups full-fat milk
2 oz creamed coconut (about 1/3 of a 6oz package)
3 large onions
4 cloves garlic
2 tomatoes, peeled and chopped
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter or ghee
1 Knorr chicken buillon
Put a large dutch oven on the stove element, add the olive oil and butter. Add the chopped onion and garlic and cook over low heat for about 12 minutes or until translucent.
Increase the heat to high, drop the chicken pieces and cook the meat all over. Add the milk, curry powder, and creamed coconut. Lower heat, add the chicken buillon and let simmer for about 20 to 30 minutes, stirring every now and then.
If the sauce is not thick enough, let cook a while longer to reduce the liquid.