Monday, October 24, 2011

Red Chicken Curry with Green Beans and Peppers

I absolutely love curry.  I was first introduced to it on the little island of Curacao a few years ago and I was hooked.  In fact, my husband and I ate Christmas dinner at an Indian restaurant in Curacao in 2008.  It's rich complex flavors, big meaty chunks and tons of veggies make it the perfect meal.  This curry is a tomato based curry that is a little more mild in flavors than some of my other curries.  It's full of meat and veggies with a touch of creaminess from the coconut.  Traditionally, curries are served with warm Jasmine rice.  I served mine with Cauliflower "Rice" which is more Paleo frienly.  Either way, this is a simple dish for all to enjoy. 

Curries are such a versatile delicious one pot meal!
3 large boneless skinless chicken breasts, cut into 2" chunks
1 red onion, chopped
1tbs minced garlic
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
1tbs curry powder
2tsp cumin
2tsp tumeric
1tsp coriander
1tsp cayenne pepper
1tbs lemongrass
1/2tsp cinnamon
2tsp paprika
1/4tsp dry mustard
1 15oz can crushed tomatoes
1c coconut milk
1c chicken stock
1 red bell pepper, seeded and cut into chunks
12oz green beans, washed, trimmed and cut into 2" pieces
1 small can water chestnuts, drained
1/4c lemon juice (to add at the end)

1. In a bowl, mix tomato sauce, coconut milk, chicken stock, and spices.  Add some salt.
2. In slow cooker, add veggies at the bottom.  Mix in the garlic, ginger and jalapeno.  Place the chicken pieces in a single layer on top.  Pour the sauce mixture over the entire dish, covering evenly.
3. Cook on high 3 or 4 hours or on low 5 or 6.  It's done when the chicken is cooked through and tender.  Adjust seasonings and salt as needed.  Stir in lemon juice at the end.  Serve with rice or cauliflower "rice."

No comments:

Post a Comment