Cooking – Let Us Not Grow Weary

Yum.

Curry is one of my favorite go to dishes. It’s a warm & cozy Fall meal but it works well during any season. I make this dish with chicken but you can easily keep it vegetarian.

This dish is more like a stew than a soupy consistency. I’m going to jump right into the recipe. If you know me, I “eyeball” my measurements (it’s more fun that way!😂)

Ingredients

Olive oil , 3 tablespoons

Onion, large & chopped into bite sized pieces

Red Potatoes, (I used approximately 10)

Chicken (optional, I used tenderloins and used about ten)

Peas, 1 bag 10oz-frozen

Coconut Milk, 2 cans

Garlic, 4-8 cloves

Curry Powder

Garlic Powder

Kosher Salt

Coarse, Ground Pepper

Salt (iodized, table)

Pepper (fine)

First, wash and peel your potatoes. Cut them into bite sized pieces and put them in a pot of water. I salt my water. Boil until tender.

While the potatoes are boiling, trim your chicken (or omit this step if you prefer vegetarian), cut into bite size pieces and sauté in a little olive oil until cooked through.

Add your chopped onion and sauté it with the chicken until translucent and it releases a pleasant aroma. Add salt & pepper, garlic powder (as much as you like) and curry powder.

Next, peel your garlic cloves and smash them with your knife. I cut mine into tiny pieces, cover with kosher salt & a little olive oil, and then I take the edge of my knife and smash the pieces until it forms a paste. Add this in with your onion & chicken – combine well. Taste it to see if it needs more seasoning.

Drain your potatoes and slightly mash them (I use a hand masher). Pour in your coconut milk and stir. Season your mixture with more salt (either kind), both kinds of black pepper, garlic powder and add lots of curry powder. Mix well and taste.

Last, pour in your onion, garlic and chicken mixture in with your potato mixture. Combine well. Turn off the burner if you haven’t already & let it sit for a bit to marinate. Add in frozen peas and let sit a little more. Taste one last time to see if more seasoning is needed.

Note that this is good served right away….BUT….it is even better the next day. The stew thickens even more and the flavors marinate more and the deliciousness goes up a notch!

One last note, this dish is good all by itself, but you can’t go wrong serving this with sautéed carrots cut into thin strips or sautéed green beans. Broccoli and cauliflower would be good as well! Season your veggies with a little crushed red pepper if you want to add some heat to this dish!

EnJOY!!