I love going out to eat. I love the wonderful flavors and new dishes you can find when leaving your home and I love not having to clean up afterward. Nonetheless sometimes a Saturday night in with take-out can be just as nice after a long (or short) week. Get comfy, wear what you like, and just relax on the couch when you’re done (and hope someone else will clean the kitchen – 😀 ).
This Coconut Curry Chicken tastes like it came from your favorite Thai restaurant, yet it takes so little time and effort to prepare at home. I love Thai and Indian food, but too often when I see recipes that call for curry powder, I rule it out because I don’t have it in my spice cabinet. Turns out actually I do. I stumbled upon a recipe explaining that curry is simply a term for many variations of a spice blend, one that you can easily make at home if you already have all of the spices. The coconut milk adds a wonderful richness and its own unique flavor and the spice blend takes care of the rest. Then you just toss in your protein (chicken, shrimp or tofu would all be equally delicious) and whatever veggies you want and let it simmer away until everything is cooked. This recipe also happens to be gluten free and can easily be made vegan by switching to tofu. Delicious, easy, and adaptable always make for a great recipe.
Don’t be intimidated by what seems like a long list of ingredients. If you’re really lazy you can just buy “curry powder” and add it to your liking, or follow this recipe to make your own.
Serve over rice to soak up all that yummy sauce!
Coconut Curry Chicken
adapted from Simply Recipes
1 can coconut milk, light or regular depending on preference
3/4 lb. chicken thighs or breasts, cut into 1-inch pieces
Mixed vegetables – I used the following:
1 potato, washed and diced
2 carrots, peeled and diced
2 cups chopped kale
fresh ginger, peeled and grated or minced
(could also try with peppers, onions, snow peas, mushrooms)
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cinnamon
dash of allspice
1/2 tsp. turmeric
3/4 tsp. salt
a few grinds of black pepper
1 cup (low-sodium) chicken or vegetable broth
cilantro, for garnish
Start by prepping all of your ingredients, though you can also easily do this in the process of the cooking. Chop your chicken, carrots, potato, ginger, and kale. The main thing is to cut the potatoes and carrots the same size so they cook at the same rate, and not too big so that they don’t take too long to cook. Measure your spices into a small bowl and mix.
Get out your favorite skillet – I used my new cast iron one – and heat over medium. At this point you can basically throw everything in and bring it to a very slight boil, before turning it down to simmer and letting it cook for about 20 minutes or until your chicken is cooked through and your potatoes and carrots are tender. Taste and adjust seasoning as necessary, adding more broth if you want to thin it out or even water if the flavors are too strong for you.
Serve over hot rice and garnish with cilantro. Enjoy!