a simple chicken curry with potatoes and peas

20 minute dinners

chicken curry is one of those go-to meals i {go to} when i’ve run out of ideas for quick and easy meals involving chicken. i have no fixed recipe and make no exact measurements, so it all depends on what’s available, my mood, and how much time i’m willing to spend on preparing the meal. after taking inventory of possible ingredients, i make a quick “paste” in the blender before simmering the (sauteed) chicken and vegetables in it for about 30-45 minutes. sometimes the resulting curry comes out so spicy it is almost difficult to eat (not really), but often times it is surprisingly well balanced and delicious despite the rather casual process involved in making it happen. more often than not we are perfectly satisfied and happyhappy after polishing off the steaming bowl of curry topped with loads of chopped cilantro and a side of fluffy basmati rice (or steamed quinoa if i’m being good). i’m pretty sure if (when) you make this curry and taste the results you’ll be {going to it} as often as i do.

quick & easy curry ingredients for 4-6:

 

anti-inflammatory curry

  • 6-8 organic chicken tenders (or about six-eight pieces of chicken)
  • 1 large onion, sliced
  • 1 cup (more or less) frozen peas (or fresh)
  • 3-4 small young potatoes, peeled and quartered
  • 2 tbs virgin unrefined coconut oil
  • 3-4 stalks lemongrass
  • 2-3 cloves garlic
  • 1 shallot
  • 1 jalapeno pepper
  • fresh ginger, a good nice chunk (about 1 tbs)
  • 1 lime
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 2-3 tbs good quality curry powder
  • 1 cup (or slightly more) coconut milk
  • 4-6 lime leaves
  • 1-2 tsp raw sugar
  • a small bunch of chopped fresh cilantro
  • sea salt & freshly ground pepper (to taste)

anti-inflammatory curry

1. make your paste: add to the blender the softer parts of the lemon grass (peel, trim, cut in smaller pieces), ginger, shallot, garlic, powders (cinnamon, curry, turmeric, cumin), sugar, jalapeño pepper (adjust amount to taste for spiciness), sea salt, pepper, fresh lime juice, and 1/2 of the coconut milk. blend until you have a smooth paste.

2. in a dutch oven or skillet sautee chicken and onions in 1 tbs coconut oil. remove from pot, then heat the remaining coconut oil and add the paste to the hot oil. allow the sauce  to cook and start to thicken slightly (bubbles a bit) while stirring. add the chicken and onions back to the pot with the heated paste, along with the potatoes, lime leaves, and about 1-2 cups water. bring to a boil, reduce heat, and simmer until chicken and potatoes are fully cooked. make sure to adjust water if necessary.

3. about 15-20 minutes before serving add remaining coconut milk and peas, stir carefully. serve with fresh chopped cilantro on top (or drizzled with this green sauce) and steamed rice on the side. s-p-i-c-y, right?

cooking minette's curry

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cooking minette’s lasagna dinner!

why is it so hard to decide what to cook for dinner? even though i actually enjoy cooking, i often find it so hard to choose our menu-and my family is not much help! when i ask them for ideas they rarely come up with any good suggestions or agree with one another, for that matter. one will feel like a light simple dinner while the other is super hungry, or one will ask for a dish the other vehemently dislikes-or better yet, they ask for the impossible-complicated dinners that need hours to prepare or ingredients we don’t have available.sound familiar? thought so. i was completely out of ideas yesterday when i hesitantly asked my “consumers” for suggestions. to my surprise, there was consensus: lasagna! i realized it had been ages since i’d made an actual lasagna. even though i try hard to avoid it (for obvious reasons), it’s one of my favorite dishes, and even the thought of it makes my mouth water. much to my relief (and with a good dose of excitement), dinner was decided-not the brown rice noodle vegetarian kind (which is quite good too), but the real thing-with a good home made bolognese sauce smothered in creamy béchamel! this is by no means a light dinner-i kept my portion on the smaller side (maybe) and enjoyed (understatement) it with a large bowl of salad. such a comforting dinner. Continue reading

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