Tuesday, November 03, 2015

Easy, Any-Night Chicken Curry

I'm sure I'm not the only out there needed to make family meals that are dairy-free, gluten-free, red-meat free, and low carb. Here is one that we have almost every week.

*Easy, Any-Night Chicken Curry*

Cut any number of skinless boneless chicken breasts into bite-size chunks.

Heat a good drizzle of olive oil in a skillet, then add the chicken in and start to saute.
Add about 2 T. curry powder, some salt and pepper, and a crushed garlic clove.

When the chicken is partially browned, but not cooked through (just a few minutes), add a can of full-fat coconut milk, then about a tablespoon of curry paste. I generally have green on hand, but there are also yellow and red pastes. Start with less, then add more as you learn how hot your paste is.

Bring to a simmer, and add your vegetables. These can be almost anything--diced eggplant, thinly sliced sweet potato, zucchini slices, carrot slices, green onions, cauliflower florets, green beans, diced white potato. The harder the vegetable, the thinner you'll want to slice it, so that you don't over do the chicken while it cooks. So slice the potato thin, the zucchini thicker, etc.

Partly cover and simmer for about ten minutes, until the chicken and veggies are cooked through, and the coconut milk is slightly reduced and thickened.

Serve in soup bowls as is, or with shredded coconut, crushed peanuts, lime slices, or tamari sauce. A year ago I would have added a scoop of rice, but I don't miss it anymore. You can do as you wish :)


Polly said...

We have a very similar dish on a regular basis, too! I sometimes use chickpeas instead of chicken (not low-carb there) and/or a really good local tofu--and no, I'm not being funny. It really is local and better than any other tofu in the universe. Red curry is my fave.

My primary addition is fish sauce...I love how it bumps up the flavor, although I feel sort of weird about a product in a bottle called "fish sauce."

Kim said...

I'm really curious. I hope you don't mind my asking, but I'm wondering if you are doing this protocol for reducing inflammation or just for allergies. I understand having to cook a dairy free and gluten free dinner each night!

Rose said...

I make a similar dish Anna, I also add celery and capsicum (green pepper).

Knitters Notebook said...

We are also gluten free, dairy free and red meat free. We don't eat many carb's either. Thank you for the recipe!

Anonymous said...

Thanks for the recipe. Our youngest son has many food/environmental allergies and I have had a hard time changing. I found some cookbooks by Danielle Walker ( Against All Grain) that have been helpful. If anyone has other suggestions I'd appreciate the help. Also, he is even allergic to some of the items in your recipe. I will just omit them. We have been on this new food/cooking journey for one year. He had a major flair up in symptoms this past week. Sometimes I get discouraged.

Thanks for listening, Barb in Nebraska

Julie said...

This makes me hungry! I think I'll make it for lunch!

Julie said...

Must make for lunch!

Anonymous said...

Ginger, chopped apples, and mango chutney are also yummy additions if you have them on hand!

Running with a sharp pencil said...

I love making curries! I usually serve with a little Jasmine rice --the best rice ever! I also add a tsp. of Garam Masala seasoning along with the curry powder!

Kate said...

Made this tonight, my toddler exclaimed "mom...yum!" and proceeded to shovel in fistfuls of broccoli. Thanks for a great recipe. He has celiac along with dairy soy and egg intolerances so I we are ever on the lookout for good recipes!

Sarah said...

I just made this tonight for a quick dinner--it was so good! I used sliced potatoes, zucchini, red pepper, and onion and topped it with shredded coconut, squeezed lime, and peanuts like you recommended. It will definitely be on the short list in the future; everybody in my family loved it!

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