Chicken Curry





Serves about 4 with leftovers

  • 1 lb Chicken cut into nuggets may substitute 1lb of shrimp

  • 2 Cans Coconut milk

  • 2 Cups Rice or Quinoa (Optional)

  • 3 tbs Curry power or curry paste

  • 3 tsp coconut oil

  • 1 tsp of salt

  • 1 tsp Red pepper flakes

  • 1 lb chopped white mushrooms

  • 1 green pepper

  • 1 yellow pepper

  • 1 red pepper

  • 1 clove garlic diced

  • 1 white onion chopped

  • 1/2 cup chopped basil

  • 1 bundle of green onion chives chopped

One gloomy hungover spring Sunday I was craving some good ole curry. But not some boring average take out. I wanted the real thing. I looked up recipes and kept seeing things like “boring” or “tasteless”… curry is a taste… how can it not taste?!?! HOW CAN CURRY BE BORING?! They must be doing it wrong. So it was decided that I just needed to make my own. And this is what I got.

I must admit theres nothing really exciting to it… just some good ole homemade curry. Basic + delicious = so damn good.

Before anything get a mixing bowl and whisk together coconut milk + curry powder + salt. Let the flavors dance! Cover with plastic wrap + Set aside.

In a large Wok // skillet heat up coconut oil + white onion + garlic. Sauté until translucent with a light brown crisp. Add chicken + red chili flakes and cook fully.

Add peppers + mushrooms. Cook until… you like them honestly! I like my veggies with a good crisp, slightly RAW! The longer you cook the veg the less crisp!

When you get the veggies to your liking its time to add the curry sauce! Like everything good, let it sit for a few minutes. Low + slow. You want the curry to soak into the chicken and leave spices on every bite!

If you’re serving with rice // quinoa add a scoop to each bowl and top with curry + fresh basil + green onion chives.

Enjoy!

#Goodeats #Chicken #Veggies #Fromthegardenwithlove

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