BANGLADESH CHICKEN CURRY

Bangladesh Chicken Curry image

Provided by Susan Feliciano

Categories Chicken

Time 45m

Number Of Ingredients 19

1 1/2 lb boneless skinless chicken breast
2 Tbsp olive oil
1/2 c chopped onion
1/2 c chopped celery
2 Tbsp all purpose flour
1 Tbsp curry powder, or more to taste
1 can(s) evaporated milk
1/2 c sour cream
2 Tbsp ketchup
3 c cooked rice (basmati or jasmine)
TOPPINGS
chopped green or red bell pepper
chopped peanuts or almonds
sunflower seeds
golden raisins or craisins
shredded coconut
chopped green onion
shredded fresh basil leaves
prepared indian chutney

Steps:

1. Cut chicken breast into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Saute onion and celery in oil until translucent.
2. While that is cooking, combine flour and curry powder together in a zip-top bag. Place chicken pieces in bag and shake to coat well. Add chicken pieces to skillet along with the rest of the flour mix. Cook, stirring and turning chicken, until chicken is cooked through.
3. Slowly stir in the evaporated milk and cook, stirring constantly, until sauce begins to thicken. Cook, stirring, until the flour taste is gone, about 5 more minutes at a simmer. Remove from heat and stir in sour cream and ketchup until very well combined.
4. Serve over a bit of rice, or combine the whole dish with all the rice and scoop up servings. Top with your choice of suggested condiments.
5. VEGETARIAN OPTION: I have also done this recipe with cubed firm tofu, exactly as with chicken. Two blocks is about right. You can also freeze the fresh tofu a couple of days before, thaw, and cut into cubes to make this dish. The texture of the tofu changes and becomes chewier.

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