With the summer drawing to a close, I am excited about warm cozy foods again. I have loved eating out of the garden and we have been eating super simple garden meals. I was craving something with a little bit of a kick, and curry sounded really good. I know this isnt a traditional curry, but I really like how well this came together.
I chopped up some chicken breasts and grilled that with some yummy smelling spices; turmeric, curry powder, and some fennel seeds. While the chicken was cooking, I cut up some garlic cloves, an onion and a Serrano pepper. I noticed that if I cook down the pepper, it takes some of the heat out; also taking the seeds out of the hot peppers work too.
When the chicken was just about done, I added the onions and garlic, but wanted some more veggies. I quickly peeled some carrots and cut up a pepper and threw those in. I let them cook for a few minutes and then added a can of coconut milk and a can of chicken stock, and then let that simmer.
You could easily eat the finished curry as is, it is delicious. But while the chicken was cooking I fixed some Jasmine rice. My three year old and one and half year old loved it. They were literally licking their bowls and asked for more.
Ingredients
- 2lbs chicken breast, chopped
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 Serrano pepper (jalapeno would work if you don’t want all the spice)
- 2 tspn turmeric
- 2 tspn fennel seeds
- 2 tspn curry powder
- 1 can coconut milk
- 1 can chicken stock
- Salt
- 2 carrots
- 1 bell pepper (I used red, but any color will work)
Directions
- Place the chopped chicken breast in a medium high sauce pan. If you need oil, add some vegetable oil or some of the coconut oil so the chicken doesn’t stick to the pan. Add the spices to the chicken, turmeric, fennel seeds, curry powder and salt to taste.
- While the chicken is cooking, cut the onion, garlic cloves, and the Serrano pepper. I added those when the chicken was about half way done. I wanted to cook down the Serrano pepper.
- If you want to control the heat, you could leave the serrano whole and let it simmer with everything and when it gets to the desired heat; a whole pepper is much easier to fish out then a little slices.
- While the chicken is cooking, finish prepping the rest of the veggies. Chop and peel the carrots into bite sized chunks, chop the pepper into bite sized pieces as well.
- When the chicken is almost done or completely done; add the carrots and pepper. Cook for a 2-3 minutes.
- Make sure the chicken is done, and add the coconut milk and chicken stock. Stir gently, bring to a low boil, and then turn on low and let it simmer for 20 minutes.
- Eat as is or serve over Jasmine rice.