Hello everyone. I'm new here, and I signed up specifically to ask this question, so if it's in the wrong place, please feel free to move it.
That said, I'm looking for advice on a new recipe. For several years now, my family has made our own curry, a fusion of Indian and Thai cooking methods. Having recently bought a book from America's Test Kitchen, I decided I wanted to put some of its techniques to use, while incorporating some traditional Mexican ingredients. This is the result, completely untested, and I was hoping to get some advice from the people here before making it for the first time this weekend.
1 large onion
6 cloves of garlic
1/2 cup raisins
2 cans unsweetened coconut milk (whole fat)
1/4 cup madras curry*
1/4 cup garam masala*
2 tbsp fish sauce
1-2 jalapeno peppers (red if I can find them, green if not)
1 tbsp grated ginger
3-4 tbsp orange marmalade
4-6 chicken breasts, cut into chunks
8 oz broccoli or cauliflower
1-2 red or yellow bell peppers OR 6 oz snow peas**
3-4 oz solid baking chocolate (unsweetened)
Peel of 1 orange
Peel of 1 lime
Juice of 1 lime
1 cup mixed mint and basil leaves OR spinach***
*These two spices are already mixed in a bag.
**We don't really like bell peppers, so I'm considering swapping in snow peas instead.
***I'm not sure which of these to use.
Skim approximately 1 cup of the top layer of cream from the coconut milk. Whisk the cream, madras curry powder, and garam masala together in a pot or large pan, bring to a simmer over high heat, and cook until almost all of the liquid has evaporated. Reduce the heat to medium-high and cook, whisking constantly, until the cream separates into a puddle of colored oil and coconut solids. Continue cooking until the mixture is very aromatic.
Whisk in the remaining coconut milk, fish sauce, and orange marmalade, bring to a simmer, and cook until the flavors meld and the sauce thickens slightly. The sauce should still be a little thin, as the chocolate will thicken it in the end. If it's too thick, add some water or chicken broth. Set aside when done.
Saute the onions, jalapeno peppers, garlic, ginger, and raisins in a dutch oven over high heat until the onions turn translucent and the raisins plump up. Season the chicken chunks with salt and stir them into the mix, then stir in the broccoli/cauliflower and saute until almost tender. Add the bell peppers/snow peas and cook until crisp and tender.
Pour the reserved sauce into the dutch oven, and stir until everything is evenly mixed and coated in the sauce. Add in the chocolate, and continue to cook until the chocolate melts and the sauce thickens.
Remove the dutch oven from the heat and stir in the orange peel, lime peel, lime juice, and spinach or mint and basil leaves. Serve over rice or quinoa with a dollop of greek yogurt.
Edited by Hawkflight - 1/28/16 at 6:12am