Don't Worry, Eat Chicken Curry

I received a Christmas card from my Aunt Helen this year.  Inside the card, she wrote, "Don't worry, eat curry."  It made me laugh quite a bit.  Every time I use curry in the kitchen, I think, "Don't worry, eat curry."  And it makes me laugh.  So, don't worry...eat curry!  :)  And if you'd like to read about some benefits to adding curry to your diet, check out this site.  I'm not sure how true the information is...I didn't check the sources, but it was an interesting article.  

Don't worry.  Eat curry!

 

Chicken Curry


2 shallots, thinly sliced
1/2 onion, thinly sliced
3 cloves of garlic, pressed
2 T. EVOO (Extra Virgin Olive Oil)
6 boneless, skinless chicken thighs
2 T. red curry paste
1 T. curry powder
2 cans diced tomatoes, undrained
3 T. fish sauce
1 can lite coconut milk (not coconut cream)
2-1/2 c. chicken broth
1-1/2 c. rice
1 cup frozen peas
1/4 bunch cilantro, chopped (optional)


Heat the EVOO in a dutch oven.  Add sliced shallots, onions and garlic.  Cook 2-3 minutes over medium heat.  Push the mixture to one side and add the chicken.  Cook 3-4 min on each side.  Remove the chicken from the dutch oven and add curry paste and curry powder.  Stir in coconut milk, tomatoes, fish sauce and chicken broth.  Stir well and increase heat to medium high.  Bring to a boil and add the rice.  Turn the heat down to low, add the chicken, cover and simmer for 25 minutes.  Stir occasionally.  Add more chicken broth, if necessary.  During the last 10 minutes of cooking, add the frozen peas.  Sprinkle with chopped cilantro when ready to serve.  Serves 4-6.

Review:  This is a very flavorful dish.  It is a one-pot meal that both JP and I love.  The chicken curry keeps very well and makes great leftovers.  I use hot curry powder from Penzeys.com to add a little more heat, but you can make is less spicy by using less of the red curry paste and regular curry powder.  I buy the red chili paste at the Asian market.  Enjoy~