Tag: chicken curry

I love this dish because it’s easy. And totally delicious. And all it requires is one pot and one skillet, a cutting board, and a single, sharp knife. And all the measurements are the same, so you can use a single tablespoon. I’m a big fan of anything that helps reduce the amount of dishes in the sink!

A Good Place to Start

Chicken, Jasmine rice, onion, potatoes, carrots, garlic, brown sugar, soy sauce, olive oil, curry powder, coconut milk… that’s it!

First, get the rice started. Rice takes about 15 – 20 minutes to cook, so I always start this first. Curry without rice is just silly. Just follow the instructions on the package. Healthier option: use brown Jasmine rice – it’s delicious!

Next, start chopping up your veggies. I leave the skins on the potatoes and the carrots! (Well, I actually lost my veggie peeler, so it was by default. But it was a good thing: the skin is where all the nutrients are!) At first, I was a little weirded out by leaving the peels on the carrots because I’d grown up peeling them. Turns out, they are just as tasty cooked with the peel on and good for you, too!

Try to keep all the pieces semi-uniform so they cook evenly.

Meanwhile, heat up about 1- 2 tablespoons of olive oil over medium heat in your skillet. Check to see if your oil is hot enough by throwing one piece of potato in the pan. If it sizzles, your oil is ready. If it just sits there and doesn’t talk back, give it another minute or two. If you put food into luke warm oil, it will just soak it all up, which makes your food all soggy and disgusting.

Cook the potatoes and carrots in the olive oil for about 4 – 5 minutes, stirring frequently. If they get a little browned and crusty, that’s great – they are delicious that way! Just don’t burn them!

Then, add the onions and the garlic. I am a little lazy, so I buy pre-chopped garlic. It’s easy and tastes good, too. 1 tsp of chopped garlic = about 1 clove of garlic.

Then, using the same cutting board and knife, trim and cut your chicken into bite-sized pieces. Make sure you work with the chicken last because raw chicken can contaminate your entire work space. Yuk!

Go ahead and add that chicken right to the veggies. Don’t worry! The heat kills any potentially harmful bacteria in the chicken. (This is just like cooking veggies and raw meat in your slow-cooker – you do that all the time, right?) Stir well and cook for 6 – 8 minutes until the chicken is no longer pink.

Meanwhile, make your sauce. Measure the brown sugar and curry powder into a cup or bowl. Then, add the soy sauce (healthier option: reduced sodium soy sauce) and and mix well. Then add the coconut milk (healthier option: reduced fat coconut milk) and stir. Make sure you shake up the coconut milk really well before you open the can; sometimes it can separate.

We like a lot of sauce. But if you’re not saucy, you could probably use 2T of brown sugar, curry powder, and soy sauce and only half can of coconut milk instead.

Keep an eye on your chicken. Is it done? Cut open a piece to make sure there is no pink.

Pour your sauce over the chicken and vegetables (after the chicken is cooked through). Stir well, reduce heat to low.

Simmer for a couple of minutes.

Serve with your Jasmine rice. I like to put my rice on the side or on the top so it doesn’t get soggy. My husband loves it when the rice soaks up all the sauce, so he puts his rice on the bottom of his bowl. You decide!

PS You can expect a new recipe on the first of each month! Unless I get some extra energy, then you might see them more often… Enjoy! 🙂