One of my latest favorite meals is….chicken curry. I must admit however I ‘eyeball’ quantities & don’t pay attention to exact amounts so be prepared to do the same. It makes for a more exciting & creative cooking experience (or so I like to think!) Depending on the size of your family this recipe makes enough for leftovers. So let’s jump in:
Ingredients
Chicken breasts (6, I use 1 large package from Aldi)
Rice (3 cups, any kind, but white is our preference for this recipe)
Broccoli (1 bag of frozen florets)
Carrots (2 or 3 depending on size)
Peppers (1-3, use red, yellow and/or orange)
Cilantro (1 bunch)
Onion (1 large, or 2 small, white or yellow)
Coconut Milk (2-3 cans of full fat coconut milk)
Corn Starch (optional)
Curry Powder
Ginger Powder
Salt & Pepper
Garlic Powder (fresh is better, but I actually prefer powdered for this recipe)
Oil (I use olive)
Cook rice in 6 cups of water, let water come to a boil and then simmer for approximately 15 minutes until cooked well. When it’s done keep covered & set aside.
While rice is cooking, prep and chop your veggies. I let the frozen broccoli sit out as I chop my onions, carrots and peppers into bite sized pieces. We will come back to the broccoli later.
In a wok, I add oil and let it heat up well on a medium heat. Prep and trim chicken, cut into bite sized pieces, and add to wok to ‘sear’ chicken. Season the chicken with salt, pepper, garlic and curry powder. Remove from wok & set aside.
Add carrots, peppers & onions to wok and cook until tender. Meanwhile, chop your frozen broccoli florets (omit this step if you like larger pieces) into smaller chunks. Add broccoli to mixture in wok. Season the vegetables with salt, pepper, garlic, and curry powder. Season them well!
Add the chicken you set aside to the wok. Add coconut milk, mix well and let it simmer. I like to add a corn starch slurry here, but you can omit this step if you don’t like your curry thickened. Mix corn starch in a separate small bowl or cup (remember, just eyeball – maybe 2-3 tablespoons?) with cold water, stir well. Add it to your mixture, mix well & let simmer.
Season the curry again with salt & pepper, garlic, curry powder and ginger (1/4 – 1/2 teaspoon??). Season it really well! Always taste to see if it needs more seasoning. Add chopped cilantro and stir. Let simmer just a bit longer for flavors to blend well.
Serve over rice in bowls or on plates – which do you prefer? Garnish with chopped cilantro if you’d like. Sit down, relax and enJOY!
Let Us Not Grow Weary 