Divine Curry Chicken

Citizens of the Internet, the time has come for the evolution of your taste buds.  Am I serious? Yes I am.  Of course, you can decide for yourself.  But it certainly  has affected my food-taste-evolution!

It was roughly six years ago from today that I discovered this magical recipe for curry chicken off the internet and something happened to me after eating it.  Since that day I have made it every week for the past six years!  So you could say it’s really “grown on me.”  But, it didn’t just grow on me, for even my child at age 9, if you can believe it,  begged me for the recipe while I was exhausted one evening on the sofa.  I called out the ingredients and he made it himself, very deliciously and perfect I must say!

And again, when we had two young Korean home-stay adults visit us one summer, we made it and I watched them jump right out of their skins to get another bowl.  So what does that tell you?

Well here it is.  I beg you to make it for yourself.  You don’t need much chicken at all.  In fact, I’m turning somewhat vegetarian, so I use it mostly for flavouring.  Here it goes.

Divine Curry Chicken

First Prepare Spices:

3 tbs of curry powder

1 tsp of paprika

1 tsp of cinnamon

2 bay leaves

1 tbs of grated ginger root

3 garlic cloves grated

Now, turn on your frying pan to medium heat and add 3 tbsp of coconut oil, olive oil or any oil you have for Buddha’s sake!

Toss in half a chopped onion.  Fry a minute ’till onions are a bit translucent.

Throw in your spices and fry for about 2 or 3 minutes.  Watch the heat.  Take off heat if it’s too hot!

Add a can of coconut milk.  Add your chicken.  Maybe 2 or 3 chopped chicken breasts.

Add half container of plain yogurt.

Add 1 tbsp of tomato paste.

Cook and let simmer on medium to low heat for twenty minutes.  Don’t cover.  But check that it doesn’t stick to bottom.

After the 20 minutes, add half a squeezed lemon or lime and 1/2 tsp of cayenne powder.

Now mix it all up, add salt and pepper to your liking.  The lemon is crucial.  More than half a lemon isn’t good however.

Congratulations if you get that done.  You’ll know what I’m talking about.

Now to make it more awesome, you can use a fresh coconut.  Check out my coconut video here.

With fresh coconut meat you can blend maybe 1/3 or 1/2 of the coconut with 1.5 cups of milk.  Ideally you could get raw milk.  If you hate milk, you can use the coconut water instead.

I often skip the plain yogourt because I just don’t have it most of the time.  It still tastes fabulous. I’ll add either milk or water.

Reflections on this recipe:

This recipe has been like pure ecstasy to me on many nights.  From this dish I learned how amazing ginger root actually was, not to mention the garlic or the wonderful blend of spices.  Curry contains a lot of amazing things like turmeric, coriander and cumin just to name a few.  And what is it about half a squeezed lemon that just drives me wild?

I’ve tried to cut down on my rice consumption as well, but if you’re using white rice, let me recommend “Calrose” rice.  It’s awesome.  Get a rice cooker.

Happy eating.  If you feel divinely inspired as I was, leave a message.  No wonder this stuff comes from India.  I think it inspires enlightenment.

On another side note, I just went to a new Indian Restaurant at Whistler, BC and was delighted to taste freshly chopped cilantro in the curry chicken.  I loved it!  It was very delicious!

 

 

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