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chicken lotus curry
Where's the lotus flower? you ask. There aren't any. This recipe is, instead, my rendition of a favorite I've enjoyed for many years at a popular Twin Cities Vietnamese restaurant, The Lotus. After some experimentation, I think I've managed to duplicate the subtle seasonings of the dish.
Makes 4 servings
2 Tbs Curry powder
2 tsp Cinnamon
1/2 tsp Cardamon, crushed
1/2 tsp Nutmeg
1/2 tsp Cayenne pepper
3 Tbs Peanut oil
1 lb Chicken, boneless, sliced into bite-sized chunks
1/2 Onion, sliced into 1/4-inch strips
1/4 Cup Coconut milk*
1 tsp Salt
*Or substitute 2 Tbs powdered
coconut milk mixed with
1/4 Cup water.
Combine the curry
powder, cinnamon,
crushed cardamon,
nutmeg and cayenne
pepper together in a
small bowl.
Heat oil in hot wok.
Add the spices and fry
until fragrant. Add
the boneless chicken
and onions to the wok;
briskly toss until
well-coated with spices
and nearly cooked.
Pour the coconut milk
into the wok and
combine with the
chicken and onions.
Add salt to the curried
combination. Mix well.
Reduce heat and simmer
for 5 minutes.
Serve hot alongside
steamed white rice.
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