Prep 20 mins
Cook 1 hr
This is my favorite curry recipe. I have spent years perfecting it. I originally fell in love with a recipe just like this at a local Lebanese restaurant. As they wouldn't give up their recipe, I went on a mission to copy it.
- 1 -2 green chili
- 2 shallots (or 1 small cooking onion)
- 1 piece gingerroot, thumb-size, peeled and sliced
- 3 garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon black mustard seeds (the kind you would use for burgers) or 1 teaspoon regular prepared mustard (the kind you would use for burgers)
- 1 teaspoon ground cumin
- 1⁄4 teaspoon fresh nutmeg (or substitute cinnamon)
- 3 tablespoons fish sauce
- dried turmeric
- 1 tablespoon brown sugar
- 2 kaffir lime leaves, snipped into small pieces with scissors
- 1 (8 ounce) can coconut milk
- 1 tablespoon fresh lime juice (or juice from 1/2 lime)
- 1 (8 ounce) canadditional coconut milk
- 1⁄2 whole chicken, chopped into pieces (I like to use boneless chicken breasts)
- 1 stalk lemongrass, with bulb and tough outer leaves removed (cut leftover stalk into 2 or 3 pieces and reserve)
- 1 lb mushroom, sliced (button is preferred)
- 1 -2 additional kaffir lime leaf, left whole
- 1⁄2 cup fresh coriander, roughly chopped for garnish
- Combine first group of ingredients into a food processor.
- Place chicken pieces in a casserole dish. Add curry sauce, plus 1 to 1 1/2 cans additional coconut milk (depending on how spicy or "saucy" you like your curry). Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir, then cover and bake at 375 degrees for 30 minutes.
- Remove dish from oven and add mushrooms. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken is well cooked).