Non-Traditional Rabbit Curry combines India, with the curry style of Thailand to make it into a delicious combination. Chicken could be used in place of the rabbit.
1domestic rabbitcut into serving pieces (if you use the back along with the legs, then roll them into a tight roll and tie with cooking string)
Salt and freshly ground pepper
1large onionchopped, divided (about 1 ½ cups total)
2tablespoonschopped fresh gingerabout a 2-inch piece
1tablespoonchopped garlicabout 6 large cloves
1tablespoongood curry powdersuch as Madras, or to taste
1teaspoonground cumin
½teaspoonturmeric powder
½teaspooncayenne pepperor to taste
2tablespoonstomato paste
1 - 2tablespoonsThai red curry pastestart with 1 and add to taste, depending on how spicy you like
2cupshomemade or low-sodium chicken broth
¼ to ⅓cupcoconut milk
Chopped fresh cilantrofor serving, if desired
Cooked Basmati ricefor serving (optional)
Instructions
Heat the oven to 350°F. In a large Dutch oven over medium-high heat, melt the ghee and oil together. Sprinkle the rabbit pieces with salt and pepper. When the oil is hot, add the rabbit and brown well on both sides, about 10 - 15 minutes. Remove from the pot to a plate.
While the rabbit is browning, pulse half the onion, ginger, and garlic together in a food processor until finely minced.
After the rabbit has browned, reduce the heat under the pot; add the remaining chopped onion. Cook for about 5 minutes or until golden. Add your processed aromatics to the pot; sauté for 2 - 3 minutes, then stir in the curry powder, cumin, turmeric, cayenne, and tomato paste. Cook, stirring constantly for 2 or so minutes, then stir in the Thai curry paste and chicken stock. Bring to a simmer. Cover and place in the oven to cook for 1 ½ hours.
Remove the pot from the oven; stir in the coconut milk. Taste and adjust for seasonings, adding a bit more chicken broth if you want a bit more sauce. Serve over rice with optional chopped cilantro.
Notes
If you don't want to use rabbit, use skinless chicken in its place.