Chicken Curry

The flu hit Merideth and I hard at the beginning of this year, so we wanted to make meals that we low key, warming, and flavorful enough to soothe our sniffles. With its warm spices and forgiving ingredients, curry is my go-to comfort food. I mixed my own curry powder for this out of turmeric, paprika, ginger, white pepper, and a pinch of salt, but any curry spice you have on hand will make a tasty dinner. I also roasted my own whole chicken (part of my stubborn determination not to turn on my heater in Florida), but to make this even easier, you can use a premade, grab and go chicken available at the grocery store or deli.

Ingredients

  • Whole chicken, cooked (or store bought rotisserie chicken)
  • 2 cans coconut milk
  • 4 tbs garam masala or other curry powder
  • 3 tbs fish sauce
  • 2tbs tamarind paste
  • 2 tbs fenugreek
  • 1 cup grape or cherry tomatoes
  • 2-3 shallots, diced
  • 4 cloves garlic, minced
  • 3tbs butter
  • 2 cups spinach
  • Cooked rice, to serve

Instructions

  1. Debone cooked chicken and put bones into a medium pot. Cover with 6 cups water and simmer until reduced, about 30-45 minutes. Turn off heat.
  2. Melt butter in a large pot. Add diced shallots and minced garlic and cook until onions are translucent, about 5 minutes.
  3. Add coconut milk and garam masala to pot and simmer for 5 more minutes.
  4. Cut incisions in the tomatoes and add tomatoes and chicken to pot and ladle chicken broth into the mixture until curry has reached desired consistency.
  5. Simmer for 30 minutes and serve over rice!

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