What’s for Dinner Wednesday? Chicken Curry!

I thought I would begin a weekly series for recipes! I LOVE to cook, and cook a lot. My husband also loves to cook, and HE cooks a lot…between the two of us we’re always trying new things and we enjoy coming up with our own twists on recipes we find on the internet, or that are given to us by family and friends.

THIS week, it’s been terribly cold…so I thought I would share with you one of our favorite chilly night specials. Chicken Curry! It’s a fun twist on the common Chicken and Dumplings or Chicken Noodle Soup, and it’s a great way to get your family to try something new!

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Here’s what you need:

2-3 Boneless Skinless Chicken Breasts

1 can of Coconut Milk

1 can of Chicken Broth

Carrots

Celery (optional, I put it in mine but the hubby doesn’t put it in his!)

1 Bay Leaf

1 small Onion

3ish cloves of garlic

Cilantro

Lime

Avocado (Optional)

Curry Powder

1 jar of Red Curry Paste

Salt & Pepper

Rice

Here’s what you do:

Cut the Chicken into about 1 inch cubes and season with curry, salt and pepper. Season enough to get a decent coating on the outside of your chicken. In a large pot oven safe pot with a lid or Dutch Oven, heat some olive oil. Chop your onion and garlic, then add to hot pot with Chicken. Just cook until you’ve got some nice color on the Chicken, and the onions are translucent. Add 1 can of Chicken Broth and 1 can of Coconut Milk, and Salt & Pepper to taste. Bring to a boil, and then add about 3/4 of the jar of Red Curry Paste. Stir until paste is well incorporated, and bring back to a boil. Give one last stir throw in your carrots and celery, then cover pot and put it in the oven at 375 degrees for 30-40 minutes.

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While Curry is in the oven, cook up a batch of rice.

We always use Jasmine Rice, for EVERYTHING! As a matter of fact, last time my hubby went grocery shopping he bought like a 20 lb bag of it. At first I thought he was nuts, but it’s been months and we haven’t had to buy anymore. I think the bag was about $20, which saved us a bunch of money too. The small bags of Jasmine Rice that I was buying cost a little over $4 and they only lasted about 3 dinners worth. We store it in an air tight dog food container (lol), and we just always have it! Probably the smartest thing he’s ever done!

Anyway, while your rice is cooking chop up some cilantro, the avocado and wedge your limes. These are for garnish so you don’t need a whole lot. When Curry is ready, serve over the rice and top with your garnish you just prepared. They give the very orange dish some color, and add a nice little zest to the taste as well! You can even add some Sriracha Sauce for a little bite of heat.

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We TRULY LOVE our Chicken Curry recipe. It makes me feel so exotic cooking it, (lol) and it definitely warms you to the bone! Bon Appetit!

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