8.7.15- For some reason, this post was moved to draft status….I do not know how it happened, or if it will keep the comments it had when it was a post.
I enjoy a good curry. My attempts thus far have been okay, but not stellar. Saturday night I threw together a quick recipe that I wasn’t quite sure would work, but it did and it was fantastic.
Forgive the quality of the pictures, I just snapped them with my phone while I cooked and before we dug in.
A few notes:
I used some boneless, skinless thighs I found on sale and I really like how juice the meat was, though you could do it with breasts.
I did not make the curry powder, though I want to in the future.
I didn’t thaw and drain the vegetables, so I cooked it down a bit to get off some of the moisture and thicken it up a bit.

Chicken Curry

2 (13.5 ounce) cans of coconut milk
1-2 pounds of chicken cut into 1 inch cubes
1-3 tablespoons of curry powder, depending on how spicy you like it
1 (1 pound) bag of frozen stir fry vegetables
1 medium sweet onion, sliced as thin or as thick as you like
1/4-1/2 teaspoon salt
In a good sized sauce pan (medium-large) or skillet, combine chicken, coconut milk and curry powder (start slow, you can always add more, but it is difficult to take it back and as you add ingredients you may want to add more).
Bring to a simmer over medium heat.
After about 5 minutes, add remaining ingredients and cook until onions are soft, vegetables are cooked and sauce is thickened (20-30 minutes), stirring frequently.
Serve over rice or naan.

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