Bock bock, chicken chicken, bock bock, chicken head.
Do y’all remember that song? What a weird concept for a song. However, dancing around bobbing your head like a chicken sounds like a dance move that needs to resurface in my life.
Anyone want to come over for a dance party?
Up until I went to culinary school, I never really played around with curry. It just wasn’t something that seemed appealing to me. What was I thinking? While this coconut chicken curry may look like an ugly ducking dish, it’s super tasty.
Ingredients, serves 4
4 chicken thighs, boneless and skinless
2 Tbsp vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
2 apples, cored and diced
2 Tbsp cider vinegar
1 cup light coconut milk
1/2 cup milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch piece
Salt and pepper
Cilantro for garnish
Heat oil in a large sauté pan over medium heat. Add onions cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder, garam masala and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Add the vinegar, coconut milk, milk and apples to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Add chicken thighs to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes.
Serve over rice and garnish with cilantro.