The other night the wild child was getting ready to fly to Colorado for a few days to visit her Uncle. She asked for curry for dinner as it is one of her favorite dishes. I have always used my trusty S&B Golden Curry Sauce Mix. When the kids were little, more of the Mild, but now Medium Hot (I would go hotter, but the youngest wouldn’t eat it). You may scoff at me! Yes, we watch all those cooking shows. Yes, we have so many spices not only do we buy them in the super-size, but I have literally run out of places to put them. Yes, we are known as pretty darn good cooks! But S&B makes pretty darn good curry; it’s as simple as that. And, it is so easy to make. So give a busy Mom a break!
Ok, now as the youngest isn’t much of a beef fan, and I only had one box of S&B, I decided to make some chicken curry as well. Yes, from scratch. I will put the recipe at the bottom of the post.
I had good intentions and took the camera into the kitchen. Now Ree Drummond, The Pioneer Woman, is one of the wild child and my favorite chefs. We love to watch her show, and read her blog. In fact she is going on a book tour this fall and we hope to be able to see her. I don’t know how she does it. Trying to remember to stop and take pictures, step-by-step when you are cooking is impossible! I’m sorry, but I love to cook, I just cannot interrupt the flow to take pictures. So you will get what I think to take, like this:
I saw these veggies in the pan and thought how pretty they looked. What a picture they would make. Where is my camera?!! Then I took these:
If you are wondering, the beef is on the red cutting board (I have a
green one for chicken), and the chicken is covered with the curry spice mixture in a red bowl (just in case you thought they were both on the same surface, just saying).
Now the beef curry has simple frozen peas and carrots thrown into it. It is a very quick and easy dish to make; you just follow the directions on the box.
The chicken curry took a bit longer as I had to cut up the squash and zucchini, but overall the dinner didn’t take too long.
I will admit I didn’t make the Naan this time. That would have been just a little too much for the day! Although I have made it before, and it is soooo good! Here is a little hint for you – Naan at grocery stores is ridiculously expensive. Something like $3.29 for 2 pieces! I went to Gordon Foods the other day and got 6 for $2.99. now that was a deal!
This recipe has evolved over the years. I had to giggle when I picked up a can of coconut milk and saw a recipe very similar on the label. But then if you think about it, how far can you vary a recipe before it isn’t the dish anymore? I like this curry because it isn’t spicy and overpowering. It has simple tastes, so is wonderful when you have fresh summer veggies to cook. But it is also great to serve with a spicy curry so they complement each other.
Chicken Veggie Curry
2 – good size chicken breast halves – cut into bite-size pieces (abt 1lb)
2-3 TBS curry powder
½ tsp turmeric
1/3 tsp cinnamon
1 TBS olive oil
½ lg onion diced
1 zucchini, sliced
1 summer squash, sliced
3 TBS coconut oil (or olive oil, I just like the flavor coconut oil adds to chicken)
1 cup chicken broth
1 can (13.5oz) coconut milk
½ tsp basil
Salt & pepper to taste
Slivered almonds to garnish
Cooked Jasmine rice (or any kind of rice will do)
- Cut chicken into small cubes. Make sure it isn’t too wet (or the spices clump) and place in a bowl. Mix curry, turmeric and cinnamon and toss into chicken and set aside.
- Heat olive oil in pan and add onion, zucchini and squash. Cook until onion becomes translucent and remove from pan.
- Add coconut oil to pan and cook the chicken for about 5 minutes, browning on all sides.
- Add the broth, coconut milk and spices. Bring to a simmer and add the veggies back in.
- Let cook until chicken is done, about 5-10 minutes. Don’t let the veggies get mushy!
- Serve over rice and sprinkle with almonds.