Curry Away

I have been reading. And cooking. And not sharing so I’m sorry. I am lining up a bunch of posts this evening to get me into June and hopefully, I can keep up on top of things better this summer (hope springs eternal).

I was ready to try another curry. This one is a bit more traditional than my first curry attempt but I liked it better. What I feel I might have done wrong though is this was a bit soupy (and didn’t match the picture on the blog where the recipe) but I found I liked the added bonus of the “soup” with the rice I served it with. This is still quite mild (because I am a wimp) so it was a nice step up from my first curry. It also made a ton! So 6 servings easily.

Coconut Curried Chicken over Brown Rice

A nice big portion is always a bonus in my book!

One-Pot Curried Coconut Chicken (original recipe on SkinnyMs.)
6 servings (1/6 of the recipe and served with 1 cup brown rice)

Ingredients
1.5 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
2 tablespoons curry powder (I used yellow curry powder, a red would make it spicier)
3 cloves garlic, finely minced
1 white onion, cut into strips
1 can lite coconut milk
1 red bell pepper, seeded, stemmed and cut into strips
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground turmeric
1.5 tablespoons honey

Directions

  1. In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
  2. Add the rest of the spices, garlic and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
  3. Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
  4. Serve over brown rice.
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Adventures in Cooking: My First Curry

As I continue to work my way through the many recipes I’ve managed to stock away in Evernote, my email and the good old fashioned recipe box, I have found I collect certain types of recipes a lot but never actually make them. This weekend I tackled my first curry.

I apparently liked the idea of making a curry; I had no less than 6 different chicken curry recipes saved. I chose this one because it seemed the most straightforward recipe and made use of the slow cooker. On a Sunday when I wanted to prep and cook a few other things, the crock pot was a must.

This recipe did not disappoint. It went together easily, cooked beautifully and was delicious. I am a wimp when it comes to spice/heat in my food and this curry is quite mild but does have a slight kick to it that makes it different from my usual fare which I wanted. I am getting a little bored of my usual go-to meals. I recommend picking up some naan bread and serving this with brown rice. It is delicious and makes tons for leftovers!

Ingredients:

3 lbs. boneless chicken (I used more like 2 1/2 pounds and still had tons)
1 onion, chopped
1 cup salsa (I used mild)
3 Tbsp curry powder
1 can coconut milk (I used lite coconut milk to save some calories)
2 cups rice, cooked (I used brown rice)

Directions

  1. Place chicken, onion, salsa and curry powder in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. 15 minutes before serving remove chicken from slow cooker.
  4. Add coconut milk to slow cooker. Stir into sauce.
  5. Return chicken to pot.
  6. Serve over cooked rice.

Serves 6-8

Recipe originally from Eat at Home Cooks.