Written by Curry and salad idea for quick, economical lunch or dinner. The crisp taste and varied texture of the fruit salad is a cool offset to the warm curry. You’ll notice that there are not hard and fast measurements for the ingredients. This is to allow you the meat to vegetable ratio you prefer. Generally I use one half chicken breast or one thigh per person when making this. The recipe will accommodate lots of other veggies – notice that mushrooms are not listed, but they are in the picture.
Both good brands of Coconut Milk
Ingredients for curry:
chicken (no skin, no bone) sliced into bite size pieces
red pepper or green pepper (*optional – depends on your crowd preference)
onion – thick sliced
carrot – bite size
over potatoes (boiled and sliced)
ginger
garlic
curry powder (I used a yellow Madras curry powder)
turmeric
dash of marjoram
cumin seeds
coriander seeds
cayenne powder
S & pepper
Coconut milk – use the small can for servings of two, the larger can for four servings or more
Chicken broth
Toppings of choice
Boil your potatoes (about half a average spud per person), drain and have ready for last stage of the recipe. This can be done the night before.
Gather your spices and grab your best knife and chopping board and;
mince garlic and ginger – set aside (a paper plate or flexible cutting board works great)
slice onion, carrot into bite size – set side then,
chop red pepper ¼ C fine – set aside w/other veggies
chop toppings and aside for table, then
slice chicken into bite size portions, set aside
You are done with the chopping board and knife, set aside.
Veggies ready for Curry
Now you are ready to cook.
If you have the time, in a large pan toast the cumin seeds and coriander seeds – set side in mortar for cooling and crushing. If you don’t have the time, use powdered spices. In the same pan, over med-hi heat brown chicken slices, quickly and set aside. Turn down the heat a bit and using the same pan, saute onion, carrot and *pepper in 3 tbsp butter/oleo – add ginger, garlic and spices. 1 Tbsp flour and 2 Tbsp curry powder (at least) – stir to mix with veggies and allow this mix to cook for about 4 minutes. Add coconut milk and broth to desired texture. Add chicken to skillet and allow to heat through.
Taste, if it needs to be hotter, add a bit more curry and cayenne. If it is too thick or too hot, you can add more broth (or half and half) and a dash of sugar. Green peas (frozen work really well) will help tone the heat down, too.
Curry Servings
Serve in bowls, offer toppings. Cilantro, hard boiled egg, raisins, and or shredded coconut dress this up nicely.
Serve with Salad for Curry
