Sweet Onion Curry
 
Prep time
Cook time
Total time
 
My favorite curry with pureed and caramelized onions, chicken and coconut milk.
Author:
Serves: 4-5
Ingredients
  • 3-4 chicken breasts, cubed
  • 3 tablespoons olive oil
  • 3 large yellow onions, divided (2 to be pureed, one to be thinly sliced)
  • 2 bell peppers, thinly sliced
  • 5 garlic cloves, grated or finely minced
  • 1 2-inch piece of ginger, grated or finely minced
  • juice of 1 lemon
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garam masala
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 14-ounce can coconut milk (regular or light)
  • ¼ cup coriander or cilantro leaves
  • sliced chives or scallions, for garnish
Instructions
  1. First get your vegetables ready. Take 2 of your onions, peel and roughly chop them, then place in a food processor and puree until smooth. To your pureed onions, add your grated or minced garlic and ginger (I like to use a microplane to do this, or you can puree them with the onions or just finely mince - it's up to you), lemon juice, curry powder, paprika, garam masala, crushed red pepper flakes, salt and pepper and mix to combine. Set aside.
  2. Heat your olive oil in a large, heavy-bottomed skillet or pot over medium heat. Thinly slice your third onion and bell peppers and add them to the hot olive oil. Saute the vegetables for 8 minutes, until beginning to caramelize, then add in your pureed onion mixture. Stir to combine.
  3. Cut your chicken into bite-sized pieces and add it to the onion mixture. Stir to combine, then allow to cook for 10 minutes or so, stirring often. Pour in your coconut milk, stir, and allow the curry to cook for an additional 10 minutes on medium. Add in your cilantro leaves and stir to combine. Reduce the heat to medium-low and simmer the curry for 30 minutes, to allow the flavors to develop (if you have the time). Taste and adjust the seasonings as necessary. Garnish with some sliced scallions or chives and serve alongside toasted naan bread or rice.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/09/16/sweet-onion-curry/