A good way to improve on the blandness of chicken breasts, IMO. Spiced with a combination of some of my favorite flavors.
The measurements are approximate; I tend to use my palm to measure spices. Also, if you buy commercial curry mixes you’ll find they vary widely, so a taste test is the best way to go.
I assume upfront a discerning cook like you has at least one Microplane, if not more…
Prepare:
- 3 lbs of chicken breasts cut into whatever serving size you wish
- A thumb-sized chunk (or more, I have yet to find the upper limit, but I’m looking for it 🙂 ) of peeled fresh ginger, Microplaned
- 6 or so fresh garlic cloves, Microplaned
- 1 Tbsp (or more) crushed red chili
- 2 Tbsp (or more) curry powder, red or yellow, your choice
- One good-sized onion, peeled and chopped
- 3-4 carrots, peeled and cut on the diagonal to make them look fancy
- 2 Tbsp coconut oil
- 400 mL can of unsweetened full-fat coconut milk
- Salt and freshly ground black pepper.
I use a wok on medium heat:
Melt the coconut oil. When it gets hot, dump in the chili & curry, let the curry swell. Add the garlic and ginger, stir for a few seconds and let the aroma be your guide. Don’t burn the spices!
Dump the carrots and onions on top, add maybe 1/4 c water, cover and simmer for 5 minutes or until the onion turns clear.
Add the chicken, pour on the coconut milk and simmer for 10 minutes or so. Stir to distribute the spices, onion and carrot, simmer until you’re satisfied the chicken is fully cooked. At this point the aroma should be amazing.
Add salt and freshly ground black pepper to taste. If you wish you can thicken the sauce; I recently used quick tapioca to do this.
Enjoy as is or add some cooked veggies (cabbage, cauliflower, broccoli, collard greens, Swiss chard, whatever you have). We’ll add a bunch of veggies and call it dinner…