So…Tonight I made the curry stew I had at Boma about two years ago. I was a little hesitant about making it because I remembered it so vividly and I knew I would be disappointed if it didn’t live up to my expectations.
Well, I finally decided to give in and make the recipe that our waiter brought me when we were there. I have to say I am so glad I finally made it and it tasted just like I remembered! Here is the recipe as found on disneyfoodblog.com:
Boma’s Curry Chicken Stew
1 chicken, whole – cut in eight
8 ounces onions, diced chunky
8 ounces red bell peppers, diced chunky
2 jalapeno peppers, sliced
8 ounces potatoes, diced chunky
8 ounce diced tomatoes, drained
8 ounces coconut milk
3 tablespoons curry powder, toasted
1 quart chicken stock
5 ounces honey
½ cup cilantro, chopped
To taste cayenne pepper (adjust/add slowly)
To taste salt and pepper
Roux (3 ounces butter and 3 ounces flour)
Cut chicken into chunks and coat with one tablespoon curry powder and salt and pepper. Brown in bottom of pot until 3/4 done. Remove to plate until needed.
Mix stock, coconut milk, remaining curry powder and roux until thickened, about 15 minutes.
Add veggies (except cilantro) and chicken to pot and cook until potatoes and chicken are done.
Add honey and cayenne if desired.
Serve with cilantro and naan.
coconut curry chicken stew with naan
I only made a few changes to the recipe to suit my taste.
First, I used about a pound of boneless skinless chicken thighs instead of a whole chicken, but you can absolutely use chicken breasts if you prefer.
Second, I could not get a red bell pepper so I used an orange one. It tasted pretty much the same but the orange in the stew was a nice touch.
Third, I changed the ratios a little bit. I added a whole can of coconut milk, two cans of chicken stock, one 16 oz can of tomatoes, two potatoes and half an onion. This made the stew heartier and a full meal rather than the appetizer it is at Boma.
Fourth, I don’t like my curry sweet so I didn’t add honey, and it was spicy enough without the addition of cayenne.
Lastly, I cannot make a roux to save my life so instead of making roux I made a cornstarch slurry with a little cornstarch and cold water. A word of caution though, make sure to stir the mixture throughly after adding the slurry or it will begin to congeal on the bottom of the pot. This began to happen to me but after a few minutes of constant stirring it was no longer congealing.
All in all the recipe is great and it turned out just the way I remembered it. Even my husband, who does not like curry, loved this meal. He had two helpings of it and enjoyed every bite!
I hope you make your own version of this meal some time soon because as visually stunning as it is, it tastes even better!
–Aly
My Little Diversions 