Curry Chicken of 20 Cloves is sure to appeal to the indifferent ones
4 boneless, skinless chicken breast halves 20 cloves of garlic, peeled and left whole
2 medium yellow onions, peeled and quartered
2 Italian green pepper, chopped in 1 inch squares
12 oz. coconut milk
1/4 cup of white wine
1 teaspoon of flour
2 teaspoons of Vietnamese golden curry powder Salt and pepper Parsley, some chopped, and for garnish.
3 tablespoons of olive oil
1 teaspoon of sesame oil
In a large frying pan, heat the olive and sesame oil over medium high heat.
When oil just begins to smoke, sauté the chicken breasts on each side until they begin to brown. Remove them and set aside.
Reducing the heat to medium, sauté the onions and peppers for a few minutes.
Next add the garlic and continue to sauté for another minute or so. Next, add the wine and deglaze the pan, all the while, stirring the onions, pepper, and garlic.
Sprinkle the flour over the vegetables so that all are coated and stir.
Reduce heat to medium low so as not to burn the flour. Stir for about a minute and add the curry powder, continuing to stir well.
Next, add the coconut milk and stir well until the curry powder has blended well with the milk. The sauce should begin to thicken into a creamy texture.
If it thickens too much, either add a bit more coconut milk or non fat half n half. Season with salt and pepper, reduce temperature to simmer to low.
Add the chicken breasts back into the pan, turning them to coat all sides with the sauce. Cover and continue to cook for about 10 minutes or less.
You can serve this with steamed rice, but I have also found it works very well with cooked and peeled new potatoes. As a finishing touch, sprinkle the chopped parsley over each serving and a small bouquet to the side of the plate.
The Vietnamese curry can be found in Asian markets and has a somewhat rusty color to it. It is different from the Indian curry in that it is milder in flavor, although there are a number of variations in spices used in India for their curries. There is definitely an aroma of star aniseed, cinnamon, and cumin, with a more subdued smell of cloves. I find Indian curries more pronounced, depending on what each chef chooses to emphasize with the spices they use.