"No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow." ~Lin Yutang

Friday, September 2, 2011

today's friday food post (since it's friday) : coconut chicken curry (via the crockpot)

the link where i got this recipe is found HERE, and the picture they post is by far much prettier than mine... but that's why i don't try out for shows like master chef, or hell's kitchen.  i may love to cook, and i may be darn good at it too, but do i make a pretty plate that could win an art contest?  no.  far from yes, no!
i will post the recipe over here on my blog, because that's what i do for a friday food post, and i'm not feeling that lazy... however, you might want to see a beautiful picture of the dish at the above link.  also, you can read comments and reviews on the recipe and such over at that link too.
oh!  and also, the recipe on the link is in metric measurements... so i've done the conversion for you over here. 
  • about 2 pounds of Boneless Skinless Chicken Breast, Cut Into Large Cubes

  • 1 whole Onion, Peeled And Halved

  • 2 cloves Garlic, Peeled

  • 1 whole Small Green Bell Pepper, Seeded And Quartered

  • 1 can (~5 1/2oz Can) Tomato Paste

  • 1 can (~14oz 400ml Can) Coconut Milk

  • 1-½ teaspoon Salt

  • 1 Tablespoon Curry Powder

  • 1 Tablespoon Garam Masala (Indian Spice Mix)

  • *2 whole Dry Red Chili Peppers (optional For Extra Heat---TOTALLY NEEDED!)

  • *2 Tablespoons Water

  • *1-½ Tablespoon Cornstarch

  • *1 bunch Coriander (optional, For Decoration---DIDN'T USE.  I FORGOT!)

  • 1. Place chicken cubes inside the slow cooker.

    2. Place the rest of the ingredients (except astrik marked chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

    3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
    4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice (i used jasmine). Decorate with lots of chopped coriander.

    this was alright.  my rice was kinda soggy... but ignoring that, we still have some leftover in the fridge and i think i made it over a week ago.  ho hum.  out of my family of 7 stars, i think it'd get about 3.  however, that's an unfair rating because the night i made it, hardly anyone was home.  ???   i'll probably try it again and see how EVERYONE eats it.  i'll let you know.  ;)

    Try to remember, "I can do all things through Christ who strengthens me." 


    Jonathan and Telcia said...

    Preeti would be proud. I'm proud too. She said that garam masala is the famous curry spice.
    wow. my mouth is crying it's so jealous.

    MamaT said...

    i forgot to add that i did not have thegaram masala on hand, but was very willing to buy it at the store on grocery day because i knew i'd love it and use it. unfortunately, i couldn't find any. so, knowing a little about indian spices i just threw in some of what i did have. this probably is a HUGE reason why i found it rather bland and in definate need of the chili seeds!

    Anonymous said...

    it sounds wonderful! I wonder how it would taste if you used broccoli or zucchini in place of the chicken???

    MamaT said...

    i bet it'd be good with cauliflower in place of the chicken... but not over rice. i don't know about broccoli or zucchini... maybe broccoli i guess. with the rice. yeah. you should try it. and have telcia over!