Calcutta Chicken Curry

This was such a lovely curry dish...and pretty easy to make too. We realized that the dish would be kind of flat by itself, you really do need the garnishes to make it come alive with the many great flavors combined. We didn't use all the listed garnishes, but it was perfect with the few I chose...mango chutney, dried currants, cashew pieces, and toasted coconut. We served it over white rice, along with some nan bread to scoop up the yummy sauce.

Makes 6 servings.

Ingredients:
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
2 pounds chicken breasts (boneless & skinless), cut into 1/2-inch strips
4 tbsp. butter (1/2 stick)
2 tbsp. vegetable oil
1 1/2 cups finely chopped yellow onion
1 1/2 cups peeled and finely chopped carrot
1/2 cup finely chopped celery
3 tbsp. hot Madras curry powder
1 tsp. ground turmeric
One 14.5-ounce can unsweetened coconut milk
1 1/2 cups chicken broth
One 14.5-ounce can diced tomatoes, drained
Garnishes:
Mango Chutney
1 red apple, diced
Dried currants
Sweetened shredded coconut
1 cup chopped salted cashews mixed with 1/4 cup chopped crystallized ginger
Lime wedges

Directions:
Mix the salt, pepper, and flour together in a bowl and add the chicken with pieces to coat.

Heat 2 tbsp. of the butter and 1 tablespoon of the oil over medium heat in a large Dutch oven. Add the chicken in two batches, sauteing each batch until lightly browned; remove the chicken to a plate. Add the remaining butter and oil to the warm pot, and add the onions, carrots, and celery. Cook uncovered for 5 minutes, stirring often. Add the curry powder and turmeric and cook for 1 minute. Add the coconut milk, chicken broth, and tomatoes and stir. Turn the heat down, partially cover the pot, and cook for 20 minutes. Add the chicken, keeping the lid off, gently cook for 10 minutes, or until the sauce thickens slightly. Serve with steamed rice and garnishes.

Recipe courtesy The Dutch Oven Cookbook.