Monday, August 30, 2010

Easy Meal: Chicken Curry

Some of my favorite meals are ones that you put in a big pot, place on simmer, walk away and eat a few hours later. Chicken curry is one of those dishes! You can pretty much use what ever you have on hand and end up with a dish that is both delicious and easy and if you manage to have leftovers, heat up well and taste even better the next day.

2 tablespoons curry paste
1 tablespoon peanut or vegetable oil
4 chicken breasts, skinned and boned
1 can coconut milk
1/2 cup chicken broth
1 onion, chopped
1 carrot, sliced (I use shredded carrot about 1/2 cup)
6-8 mushrooms
1 zucchini, chopped
salt & pepper to taste
1/4 cup cashews, toasted and chopped

  • In a large, heavy pot over medium-high heat, add the oil and chicken. Once the chicken is cooked, add the curry paste and stir well. To the chicken, add the onions and carrots and cook until translucent.
  • Turn down the heat to simmer and add the coconut milk and chicken broth; stir well. Cover and allow to simmer at least 1 hour; stir occasionally.
  • One half hour prior to serving, add the mushrooms and zucchini and allow to simmer.
  • When ready to eat, serve over rice and top with some of the chopped cashews.
I cheat and use a curry base from A Taste of Thai - you can find this right in the grocery store and their products are really good! You can multiple meals out of the curry pouch too and the leftover paste can be stored in the refrigerator.

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