Coconut Chicken Curry
Spring, where the heck are you??? We’ve been waiting patiently, looking out our windows, and not seeing any tulips pop up or buds on trees starting to appear… Please explain yourself, as we are all very curious to find out what your deal is. Seriously.
Seeing as Winter is never leaving, this past Sunday was a chilly one. I, intentionally, went out to run errands in a light jacket. Hoping my outer wear would influence the temperature, which it didn’t, and I re-triggered my cold symptoms. Lucky for me, Susan and I had discussed making curry for our face off this week. A warm and spicy curry, filled with lots of veggies would be just the thing to make me feel better. That, and a Theraflu.
When I make curry, they tend to be a bit thinner than the ones you normally get at a restaurant. Don’t ask why. It’s just my thing. So, if you want to make your curry with a thicker consistency, use less stock and regular unsweetened coconut milk instead of low fat. Also, simmer a bit with uncovered to allow for a bit of reduction.
Coconut Chicken Curry
Serves 6, generously
Adapted from Allrecipes.com
1 lb chicken breast, cut into cubes, about 1 inch
2 tbsp olive oil or coconut oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 Serrano pepper, chopped (include seeds if you want a spicier curry)
1/2 inch ginger root, peeled, minced or grated
1 medium sweet potatoes
3 medium carrots
1 small head of cauliflower
1 1/2 c frozen peas
2 tbsp curry powder, yellow
1 tbsp garam masala
1 tbsp turmeric
1 can unsweetened coconut milk, low fat or regular
4 c chicken or vegetable stock
In large dutch oven, heat the olive oil over medium high heat until shinny. Add the chicken, cook until juices run clear, about 7 minutes. Add onions, garlic, ginger and Serrano to the chicken, sauté about 3 minutes, and do not let the garlic burn. Once the onions soften, add in the curries and turmeric, and cook until fragrant, about 1 minute. Pour the in coconut milk and broth, then add potatoes, carrots, and cauliflower. Bring to a low boil, then turn down and cover. Cook about 30 minutes, until the veggies are tender, but not too soft. When the veggies are done, toss in the peas and serve.
Can be served over any type of rice.