Tuesday, March 22, 2011

Thai Chicken Curry


1/4 c. vegetable oil
1 large onion
2 cloves garlic
4 t. ginger
8 t. ground ginger
8 t. curry powder
2 t. cumin
1/4 t. turmeric
1/4 t. cayenne pepper
1/4 t. black pepper
3 t. salt
1 can petite diced tomatoes
1 C. water
1 chicken bouillon cube
8-12 chicken tenders or 4 chicken breasts
3-4 potatoes
1 yellow squash
carrots (opt.)

2 cans coconut milk

Heat oil, and cook chopped onion until brown.  Add garlic and ginger and cook for 1 minute.  Add the rest of the spices and cook 1 more minute.  Add water, bouillon, thin sliced potatoes, thinly sliced carrots, can of tomatoes, and sliced squash.  Cook over medium heat 10-15 minutes until potato softens.  Add cut up pieces of chicken and simmer 15 more minutes.  Add coconut milk, and simmer 15 more minutes until thickens and chicken is cooked.  Serve over hot BASMATI rice.

HINT:  I like to lay out all my spices before I get going.  Chop all my veggies, and chicken.  Then everything is ready to dump in once you turn your pan on. This makes a huge batch, so half it if you have a smaller family like mine, or make it all and freeze the other half for another day!

Recipe from {JA &CO.} Print this post

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