Chicken Coconut Curry

Servings: people

Calories: 300kcal

Author: Terri @ that's some good cookin'

3 tablespoons Ghee recipe follows in "Notes" or may purchase ghee from grocery store
2 medium onions chopped
1 nub fresh ginger (1-inch piece) peeled and grated or finely chopped
4 cloves garlic minced
2 tablespoons tomato paste
1½ tabelspoons red curry paste found in Asian aisle
2 teaspoons Sambal Oelek (Rooster sauce - found in Asian aisle)
2 tablespoons garam masala
1/4 teaspoon cinnamon
2 (14 ounce cans) unsweetened coconut milk (do NOT use "lite")
2 cups chicken stock
1 (15 ounce can) diced tomatoes drained
1 teaspoon salt
2 pounds boneless, skinless chicken breasts cut into thin 1-inch strips
1 (20-ounce can) pineapple tidbits drained
1/4 cup cilantro leaves chopped, plus more for garnish
1 lime cut into wedges

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring as needed for about 10 minutes until the onions begin to soften.
Add the ginger and garlic and cook slowly for another 10 minutes. Stir as needed to keep from browning. The onions should get very soft. Add the tomato paste, red curry paste, Sambal Oelek, garam masala, and cinnamon; cook and stir for an additional 2 minutes.
Pour in the coconut milk, chicken stock, and salt and bring back to a simmer; cook until the sauce has thickened, about 20 minutes, stirring occasionally.
Add the tomatoes, chicken, cilantro, and pineapple tidbits; continue to simmer until the chicken is cooked through, about 5 minutes. Taste and adjust the seasonings.
Serve over Jasmine rice. Garnish with cilantro. Squeeze lime juice over curry as desired.

Ghee
(Recipe by Tyler Florence)

Heat a heavy saucepan over medium-low heat. Add the butter and melt it SLOWLY. It is important that the butter does not sizzle or brown.
When the butter has melted, increase the heat to medium and bring the butter to a boil.
The surface will become covered with foam. Stir the butter gently and reduce the heat to low. Simmer, gently, uncovered for 45 minutes. DO NOT STIR during this time.
After about 45 minutes, the milk solids will be at the bottom of the pan and will have turned golden brown. The butter on top should be transparent.
Line a sieve with several layers of cheesecloth. Strain the ghee through the prepared sieve into a glass jar. The ghee should be clear and smell nutty. Seal the jar tightly and store the ghee in the refrigerator to use as needed.
Note: The cold will cause the ghee to solidify. This is not a problem, simply scoop out what you need and put the rest back in the fridge.