Chicken and Hamachi Curry Recipe

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Ingredients

4 tablespoons extra-virgin coconut oil

6 teaspoons minced garlic

6 teaspoons minced fresh ginger

1-2 Serrano chilies, or to taste, deseeded and deveined, minced OPTIONAL

8 green onions, sliced

2 pounds boneless skinless chicken thighs, cut into 1½-inch chunks

⅓ cup Curry Powder

½-2 tablespoons red chili flakes, or to taste

18 fluid ounces full fat coconut milk

1-2 quarts chicken stock

2 pounds Hamachi (Yellowtail Tuna), Hawaiian Opah, or Ono, cut into 1½-inch chunks

1/2 cup dried barberries

Honey, to taste

Salt & Pepper to taste

Basmati-Style Rice, for serving

equipment:
Large, deep skillet, wooden spoon or the like.

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Curry Recipe from Chef Charlotte

One year in Aspen, Charlotte and the other two of the triplets, created this mind-blowing dish. They created it on the spot, using the ChefShop ingredients the chefs had requested we bring to the stage, and the protein left over from the demos.

The recipe calls for chicken and fish, and any firm, light-colored fish will work.

There are lots of adjustments you can make to the recipe to fit the day and your preferences, and you can always make it spicier!

Shop For This Recipe

La Tourangelle Organic Virgin Coconut Oil

$16.55

Chesnok Red Organic Garlic

$19.95

Organic Ginger - Ground

$7.95

Madras Curry Powder - Sun Brand

$8.95

Coconut Milk - Coconut Cream

$6.95

Fond de Poulet Gold - Classic Chicken Stock

$35.95

Glace de Poulet - Classic Roasted Chicken Stock - small

$6.55

Dried Barberries

$16.95

Hawkshead Yorkshire Heather Honey

$17.95

Rue & Forsman Sustainably-Grown White Basmati Rice

$16.95

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Directions

Coconut Chicken and Hamachi
Curry Recipe from Chef Charlotte
serves 8 plus

instructions:

#1: Heat the coconut oil in a large, deep skillet on medium-high heat until it melts and starts to shimmer slightly.

#2: Add the garlic and cook until fragrant; add the ginger, serranos and green onion and sauté until they begin to soften.

#3: Add the chicken chunks to the pan and sauté until they are browned but are not cooked all the way through.

#4: Add the curry powder and red chili flakes and stir until fragrant and lightly toasted.

#5: Pour in the coconut milk and chicken stock and bring to a simmer, stirring to release the browned bits from the bottom of the pan.

#6: When the liquid is at a rapid simmer, add the fish and lower to heat to keep the liquid at a slow simmer.

#7: Simmer until the fish is cooked through (about 145°F) and turn off the heat.

#8: Add the gooseberries, honey, salt and pepper.

Notes: The curry should have a “slow burn”, spicy at the end but not overwhelming. It should also be savory and sweet. This curry is best made the day before you are going to serve it so that the flavors can meld and develop. Serve the curry over rice.

**Note: If you can make this the day before serving it, don’t add the fish. The next day when you warm it up, bring the liquid to a simmer, adding ½ cup water if the liquid seems too thick, and then add the fish. Simmer it until the fish is cooked through and serve. This recipe is suitable for the paleo diet, except for the rice. To make it fully paleo, Sauté some riced cauliflower in coconut oil until it’s tender but still has some texture. Serve the curry over the cauliflower rice.