Monday, September 30, 2013

Curry Recipe

  • 2 chicken breasts
  • 2-5 diced sweet or bell peppers
  • 3-5 diced cherry tomato
  • 2 teaspoons garlic
  • 1/2 diced white onion
  • 4 oz coconut milk
  • 1/4 cup cashews / unsalted peanuts (optional)
 Put 2 chicken breasts on a medium heat with one tablespoon oil. Lightly dust with curry powder of your preference. Cook until most of the pink is gone from the meat, then add your peppers, along with one tablespoon yellow curry paste. Increase heat to high to evaporate excess water and give the chicken a firmer texture. With a wooden or plastic spoon, carefully stir ingredients together to ensure a thorough cooking and even seasoning. When the chicken is completely done and most of the extra water evaporated, reduce heat to low. Add coconut milk, onion, garlic and tree nuts of your preference.

Serve over jasmine or basmati rice. Serves 2 people.

Fun Variations
A diced jalapeno added with the rest of the peppers gives the curry a spicy kick.

Half a diced mango sweetens the curry for a lighter, fruity meal.

Pineapple Husk:
Pour the finished curry and rice into hollowed pineapple and bake it for a very sweet pineapple glaze and exciting table centerpiece.

Peanut Sauce:
Thai peanut sauce or a tablespoon of peanut butter can serve as a protein-rich alternative to coconut milk.

If the finished meal is excessively spicy, a dusting of mozzarella cheese can round out the spiciness.

Finely chopped habanero and mango chunks make for a complicated mix of sweet and spicy.

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