Monday, December 6, 2010
Back to life...
1 or 2 cinnamon sticks
Salt and pepper
This is a 20 minute recipe, so I have taken a couple of shortcuts since I like to make it a quick meal for a busy night. (Fresh garlic is best here, but in a pinch I always use garlic salt.) It is best to start the rice first. Cook the Jasmine rice according to the package instructions. Once you have the rice on the burner, it is easy to begin with the curry.
Chop the onion, carrots, and celery. Also cut up the chicken at this point. Add about 2 Tbsp. olive oil to a pan and turn heat to med high. Add the onions and chicken and let them begin to cook together. Add a little garlic salt - just enough to cover the tops of the chicken pieces at this point. (Again, garlic salt is not the most kosher of choices, but it is an ingredient that my mom has always used and so it is one that I always use in a pinch to add flavor to my dishes.) Once the chicken has cooked a little bit, stir in the wine and the rest of the veggies. Pour in the coconut milk, chicken broth and add the curry powder. Stir everything together and let the curry come to a boil. Cover and simmer for about 15-20 minutes on low heat to let the chicken cook slowly. This way, it will be more tender. The slower you cook this, the better the flavors, but it's very good in 20 mintues!
Add some chopped cilantro at then end. Serve the chicken curry in a bowl over white Jasmine rice topped off with a little more cilantro and you are ready to enjoy!
I would love to hear if you try the recipe and how it turned out for you! Please leave me a comment if you do! If you have any questions, feel free to ask in the comments section as well and I'll be happy to help you with it!