My adventures in Curry

Last week I experimented with a tofu coconut rice claypot recipe and ended up with half a can of leftover coconut milk. It was just a can of coconut milk that didn’t cost more than $1.29 at the grocery store but… I hate wasting.

A quick search on All Recipes and low and behold.. a new recipe to try! My first curry!

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Curry doesn’t photograph sexy, but it sure is tasty.

Curried Coconut Chicken
Adapted from Allrecipes
Serves 4-6

  • 2-3 boneless skinless chicken breasts, pounded thin and cut into chunks
  • Salt & Pepper
  • 1-2 tbs vegetable oil
  • 2 tbs curry powder
  • 1/2 onion
  • 1/2 red pepper
  • 2 gloves garlic, crushed and rough chopped
  • 1 can tomato sauce
  • 1/2 can coconut milk

Heat the oil and curry powder over med-high heat for about 5 mins. You’ll smell when it’s cooked — the curry smell deepens and intensifies. Add the onion, cook to translucent. Add red pepper, garlic, and tomato sauce. Simmer for 2 minutes. Add coconut milk and 1/2c water. Bring to a simmer.

Season chicken with S&P. Once your broth starts to simmer, add chicken. Bring your curry to a low boil. Pop on the lid and simmer at a low-med heat. Stir occasionally and be ready to eat in 45-60 mins!

Can serve over rice, vegetables, or with a side of pita or naan.

Notes:

  • Chicken, onion, and red pepper are all sliced into 1×1 inch pieces. By doing this to the onion and pepper, it made ’em melt in your mouth after cooking!
  • This recipe is for a brothy/soupy curry. If you like yours less brothy, you may want to add a thickener.
  • This tasted WAY better on the second day. It was also spicier.

Happy curry-ing!
Erin

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