Let me tell you, it’s been a long time since I have made curry. It’s such a love hate thing for me. Love the taste and everything in that regard but I HATE the way curry lingers around your home all creepy and smelly.
Any who- my old roomie Lilly (Fifi’s first mother) requested that I make her my curry when she came over tonight.
The thing I like about curry just as I like any other dish, is there’s 200 different ways to make it and it tastes amazing. The other hard part about this dish is I don’t exactly have precise measurements when it comes to all the herbs and spices. I just kinda throw a little of this in and a little of that. But it like, totally works. So go with your instinct on this one.
Ingredients-
2 chicken breasts cut into 1 inch cubes
1 bunch of baby broccoli. (Totes optional, I just love a little green. Can sub for any veggies you like)
3 fresh cloves of garlic, minced
1 can of coconut cream (Helps to shake the coconut cream before opening)
1 can of tomato sauce
1 cup of brown basmati rice (or more depending)
1/2 cup of chicken broth
2 tablespoons of butter
3 tablespoons+ of red curry paste
1 teaspoon of cayenne pepper
1 teaspoon of red chili flakes
1/2 teaspoon of chili powder
1 teaspoon onion powder
1/2 teaspoon of nutmeg
1 tablespoon brown sugar
1 tablespoon of peanut butter
2 tablespoons of turmeric
2 tablespoon of fresh lemon juice
1 tablespoon of ginger paste
1 tablespoon of freshly chopped cilantro
Sea salt + fresh ground pepper to taste
Virgin coconut oil
I KNOW- that was a lot of spices and things. But honestly, it’s mostly things I have on hand so it’s really just assembling all the ingredients together. And if you don’t have these things on hand, you should. Hehe.
Keep in mind, all these spices are the perfect amount of flavor for me. If you want more spice or less spice, beef up the seasoning or take away some of the spicy elements.
Prep-
In a bowl, combine a dollop of coconut cream, 1 tablespoon of turmeric, salt and pepper in a bowl and coat until even. Cover and place in fridge to marinate.
Start boiling 2 cups of water and add rice once the water has come to a full boil. Reduce the heat and let the rice chill and do its thing. Add a little bit of that coconut oil in there so the rice doesn’t get super sticky.
Preheat the oven to 375. Toss the baby broccoli in some sea salt and pepper and rub a little coconut oil on a cookie sheet. Spread out the broccoli on the sheet. Set aside for now, should only take 10 minutes to roast, flipping half way through.
In a skillet, sauté the garlic and chicken together in a little coconut oil over medium heat. Toss in the red chili flakes. Once the chicken is about half way cooked, (about 2 minutes) you can dump the tomato sauce and coconut cream in the skillet and cook for another two minutes. Toss in all other remaining ingredients. Give it a nice stir and reduce the heat to medium and let cook for about 20 minutes. Stirring every so often. While the chicken curry is simmering, cook the broccoli. By now the rice should be done cooking and can be kept at a low heat to keep warm.
Assemble a bowl with rice, chicken curry and the size of veggies. Serve with some tasty garlic naan if you please. (Trader Joe’s has AWESOME naan in the frozen section.) I enjoyed a nice Argentinan Malbec with this one, something to complement the spice in the curry. Enjoy!
xx
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