Tuesday, February 4, 2014

Curry Chicken with Vegetables

I can't pretend I am an expert in any middle eastern foods, but I do know what I like and I do like this, quite a lot actually. ;)

I was hoping to find a spicy, saucy curry with a complex mix of seasonings and lots of vegetables.  I did some research and ended up combining what I thought was the best of many recipes.  What I came up with was really good and I happily ate the leftovers for several days!

I think the vegetables used in this recipe could be very interchangeable.   Don't have red bell peppers, but got some carrots? Feel free to just mix in your favorites.

The only thing we thought it as missing was the addition of red curry paste.  I've added this to the ingredients. The only reason it wasn't in mine is because I was out.  I had used it all on my last batch of Red Curry Soup. (I'll share that one soon. The last time I made it I used white sweet potatoes. It wasn't as pretty, so I didn't photograph it.)

Curry Chicken with Vegetables

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into strips
2 cups chopped onion
3 cloves garlic
3 tablespoons curry, plus more for seasoning chicken
1 teaspoon corriander
1 tablespoon fresh ginger, grated
1 1/2 cups coconut milk
1 can petite diced tomatoes
1 teaspoon tumeric
1 teaspoon fresh cilantro
1 1/2 teaspoon cumin
1 small red bell pepper, chopped
2 small broccoli crowns, chopped
3 boneless, skinless chicken breasts
1/2 cup zucchini, chopped plus more julienned, if desired
2 tsp. garlic powder
2 tsp. onion flakes
1/4 tsp. cayenne pepper (leave out if you don’t like your dish to be spicy)
salt and pepper to taste
oil for cooking
Sirachi hot sauce
Cajun seasoning

1. Heat the olive oil in a large, skillet over medium heat.  Add onions and then garlic saute for a few minutes to soften. Coat chicken in salt, pepper or Cajun seasoning and about a teaspoon of curry.  Add the chicken and cook for 6 to 8 minutes, until almost cooked through.  Add rest of seasonings and tomatoes. Heat until seasonings become flagrant.
2. Add chopped vegetables. Stir the corn starch with the coconut milk until smooth. Add to the pan and cook until vegetables are desired tenderness and sauce begins to thicken. Sprinkle with fresh cilantro and Sirachi sauce to desired heat.

3. Serve over julienned zucchini steamed breifly in microwave or rice.

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