Tuesday, July 17, 2012

Coconut Curry

Coconut Curry
So this is odd that I am posting on a Tuesday, but this is the request of a friend/co-worker who wants to try to make this.  I thought it would be better that I just went ahead and blogged since it's been again forever since my last blog.  My new goal is twice a month?! No, I need to start blogging once a week again! Anyways, this curry was a friends recipe that I slightly modified.

This turned out to be really good! I am not a fan of coconut, but this tasted pretty darn good! With the mix of all the different veggies, it turned out to have everything you need.  I served this over some rice, which complimented the curry very well. You could also very well make this a little more liquidy by adding a whole can of the chicken/vegetable stock instead of just half and eat it over some pasta.  Either way it's very yummy!

Ingredients for Curry
Ingredients (6-8 servings):
1 tsp vegetable oil
1 medium onion
3 garlic cloves
1 tsp of ginger
1/2 red bell pepper
1/2 green bell pepper
1/2 head of broccoli
8 oz of vegetable/chicken broth (about half a 14.5 oz can )
13.5 oz of coconut milk (Chaokoh brand is what I used)
1.5 lb chicken breast
3 tsp curry powder
1 tsp chili powder (or to taste)
1/2 tsp salt (or to taste)

1. Slice the onion, garlic, ginger, bell peppers, and broccoli.  Also, slice the chicken breast into square pieces (about 1-2 inches).
2. In a large skillet or wok heat oil on medium heat. Fry the onions, garlic, and ginger for about 5 minutes on medium-high or until the onions appear to be clear and translucent.
4. Add the bell peppers and broccoli to the wok. Stir for about 5 minutes.
5. Add the chicken to the wok and stir the mixture for an addition 8-10 minutes or until the chicken is fully cooked through.

6. Add the coconut milk to the wok and mix up everything.
7.  Pour the chicken/vegetable broth into the wok and mix up everything.  (If you want a little more curry (liquid) add more broth to the wok.)
8.  Add the curry, chili, and salt powder to the curry. Simmer for about 20 minutes on medium-high.  Do a taste test and see if you need to add more curry, chili, or salt to your curry.

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