A New Frontier...
Cooking a curry dish is a first for me. I have always loved eating curry dishes out at restaurants but I have felt a little intimidated to try this at home. For my first attempt at curry, I was thankful this dish came out very tasty. Next time I fix this dish, I will try pork and probably add some spice. It was good and flavorful by itself but I like mine with a little more kick. Enjoy!
- 1 – 1.5 lbs cooked, shredded chicken
- 1 can coconut milk
- 1 can petite diced tomatoes
- 1 8oz can tomato sauce
- 1/2 sweet yellow onion, chopped
- 2 cloves garlic, minced
- 1 small bag (abt 1 dozen) red potatoes, chunked
- 3-4 carrots, sliced
- 1 can water chestnuts, sliced
- 3 tablespoons curry powder
- 1 tablespoon sugar
- salt to taste
- Either Bake chicken at 350 degrees for ~30 minutes (until done). OR Boil chicken 30-45 minutes. OR cheat/save some time and buy a rotisserie chicken at the grocery store.
- While the chicken is baking, bring a medium stock pot of water boil for the carrots and potatoes. Add the carrots first since they take a little longer to cook. After about 10 minutes add the potatoes to the pot and continue to boil for about 20-30 minutes (or until potatoes and carrots are tender). Drain vegetables.
- I used jasmine rice to serve under the chicken curry. Follow package directions for whatever serving size you would like to prepare. The package I used suggested using chicken stock and white wine instead of water. This gave it a much richer flavor. I fixed 8 servings of rice which traditionally calls for 3 cups of water. I substituted 2 1/2 cups of chicken stock and 1/2 cup of wine.
- In a large, deep pot, saute onions and garlic in olive oil until onions are near translucent.
- Add curry powder and shredded chicken, stir until well mixed. cook for another minute.
- Add potatoes and carrots. Continue to stir.
- Add coconut milk, tomatoes, and tomato sauce. Keep stirring
- Add sugar and salt to taste (mine came out without needing salt). keep stirring until well mixed. I let it cook for another minute.
Inspired by Leah’s Coconut Chicken Curry
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