Chicken Curry with Rice Noodles

Curry has always been one of my favorites and since meeting Bill I've learned how easy it is to make the spice mix at home with more subtlety and depth of flavor.  This is basically a dish made with odds and ends from home.  I knew I had some rice stick noodles and plenty of peppers, onion, cilantro, lime and carrots at home so we only needed a small package of chicken from the grocery.

The spice mix for curry that we use is a 3:2:1 ratio of cumin, coriander and cinnamon.  I often add other flavors such as dried basil and cayenne.  Bill recently read that turmeric, the spice that gives commercial curry powder it's distinctive color, may have many health benefits and has been used by the Chinese and Indians for medicinal purposes.  I decided to add turmeric to my curry too.  The best way to mix your own curry powder is in a mortar and pestle.  I gave the large Italian marble one pictured to Bill for Christmas a few years ago and we use it often.

The chopped tomatoes I added as garnish and to enhance the picture - they most likely wouldn't be on your typical curried dish.  A great resource on curry is A World of Curries by Dave DeWitt and Arthur Pais. 


Chicken Curry with Rice Stick Noodles and Vegetables


1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoons dried basil
1/4 teaspoon cayenne pepper
 
Grind the above ingredients in a mortar and pestle or in a coffee grinder and set aside.

If you are using rice stick noodles, they need to soak at least 20 minutes in very hot water.  This dish is also delicious over rice.  I used about 1/3 of a 16 oz. box.

Prepare and set aside in prep bowls:

1/4 cup fresh cilantro chopped
2 tablespoons shredded coconut toasted (I prefer the unsweetened variety but you can use the sweet, you can quickly toast the coconut in a saute pan over medium heat.  Watch it carefully to prevent burning.)
6 - 8 grape tomatoes cut in half lengthwise
1 teaspoon fresh lime juice.

1/2 - 3/4 pound chicken - cut into pieces.  Season the chicken with salt, pepper and olive oil.  Pan saute until just cooked, adding a nice golden brown crust for flavor and set aside.  This will be added later.

Heat 1 tablespoon vegetable oil in large saute pan, cook until soft:

1/2 sweet onion chopped (about 3/4 cup)

Add:

2 cups julienne carrots
3/4 cup julienne red and or yellow peppers

Cook for 5 or so minutes and then add:

1 tablespoon of spice mix
1 tablespoon of fresh chopped ginger
1/2 cup chicken stock
2 tablespoons light cream or half and half

Add the chicken and continue cooking until the vegetables are soft.  Add the noodles.  Garnish with cilantro, tomatoes, and toasted coconut and serve.  Enjoy! 

Serves 2.  Prep and cooking time approximately 40 minutes.  Reserve the leftover curry spice mix for your next curry adventure.