Coconut Chicken Curry

Coconut Chicken Curry Recipe

(This recipe has been adapted from Sally Fallon's Coconut Chicken Curry. At this point, I make it without referring to the recipe. And as long as the chicken is thawed, it comes together in about thirty minutes.)  

Ingredients:

Olive oil

One half onion, sliced into long pieces

Two large chicken breasts, sliced in half and then sliced into pieces  (Note: This serves my family of five with some leftovers)

Two carrots, peeled and chopped

One can of diced tomatoes

Chicken broth (1/2 to 1 cup) 

One can of unsweetened coconut milk

One-two cups of frozen peas

Optional:

1 cup of fresh spinach or kale, chopped up 

Spices:

Tumeric powder

Curry powder

Coriander powder

Jalapeño powder

Onion powder

Salt

Serve over:

Cooked basmati rice 

Directions:

1. Spray or drizzle olive oil into a large pot. Saute the onions, carrots, and chicken in the oil for a few minutes, until the chicken is no longer pink. 

2. Next, add a little (1/2 cup-1 cup) of chicken broth to the pot, and then add the spices. I do not measure at this point. I just sprinkle and stir and smell. But if you need to know where to start, I suggest adding 1 Tbs. of curry and turmeric each, 1 tsp of salt and onion powder each, a sprinkle of coriander, and just a pinch of jalapeño powder. After you have made it a few times, you will know how much of each spice to add to suit yourself and your family. 

3. Then add the can 1/2 can or the whole can of coconut milk. Drain the diced tomatoes and then add those. Let this simmer on low while the rice cooks. 

4. To make the rice: I use another medium sized pot with four cups of water. I bring that to a boil. Then I add two cups of basmati rice and stir and cover and turn the rice down to simmer for approximately. 15-20 minutes. Stir the rice once or twice to see how much water is left and gauge when the rice will be done. 

5. When there is just a few minutes left before the rice is done, add the frozen carrots, stir, and turn the stove top off. Let the curry sit and thaw the frozen peas as the soup also cools a little. At this point, you can also add chopped spinach or kale to this curry, too. It will also soften as the curry sits on the stovetop. The curry can sit from up to ten minutes and still be warm/ hot. 

6. Turn off the rice when there's no more water in the bottom when you stir, and it's done. Serve the curry over the cooked rice in shallow bowls.  

Enjoy!