Florida trip inspires Indian dish

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It’s good to know that after a decade in the restaurant business I can still be surprised by food.


On a recent trip to Florida to attend a cousin’s wedding, I was treated to some very authentic Indian cuisine. The flavors these foods brought to the table were both unique and delicious, so when I returned home I wanted to recreate what I had just discovered.

Almost all Indian cuisine is completely vegetarian so I decided to add some nice roasted chicken in the mix to add protein. Of course the chicken could be left out and whatever preferred vegetables could be substituted.

The curry paste in this recipe can be replaced with any type of curry powder; I prefer the paste to the powder because of the added ingredients, such as gangalal (type of ginger), lemongrass and kaffir lime leaves.

Hopefully this recipe will inspire you to take a little trip to India one afternoon and get to enjoy the flavors that I have come to love so much.


Coconut Curry Chicken with Cilantro and Radish

2 split chicken breast

2 Tbsp. red curry paste

1 yellow onion, sliced

1 Tbsp. garlic, minced

1 Tbsp. shallot, minced

2 Tbsp. ginger, minced

3 roma tomatoes, diced

2 carrots, diced

1 quart chicken broth

1 can coconut milk

1 bunch cilantro

4 radishes, thinly sliced

1 tsp. rice wine vinegar

1 Tbsp. vegetable oil

Salt and pepper to taste

Start off by preheating your oven to 450 degrees. Rub down the chicken with salt and pepper then roast in the oven for 35 to 40 minutes or until a thermometer registers 165 degrees. Heat the vegetable oil in a large saucepan over medium high heat. Once the oil is hot, saute the sliced onion and carrot and cook until well browned. Add in the shallots, ginger, garlic and curry paste. Saute the aromatics for another minute and deglaze with the chicken broth and coconut milk. Season with salt and let the sauce simmer for 30 minutes. After the sauce has simmered add in the tomatoes and the rice vinegar. Add in the cooked chicken breasts and simmer for another five minutes.  Top the chicken with the cilantro and radish. Serve over cooked white rice or for a more ethnic touch use red lentils instead.


Jeffery Dailey is a chef at Corbett’s in Louisville. Formerly of Carrollton, he now lives in Louisville. His column will appear every other week on the Community Page.