Alright, y’all, today I thought I’d post something light-hearted & fun: a recipe! For those of you who know me in real life, you know that I am not the biggest fan of cooking, but I like to think that what I do make is usually pretty good. Last week a coworker of mine told me about an easy dish that she likes to make: coconut milk & curry chicken. In the past couple of years I’ve developed a love for curry (the yellow kind) so I was immediately interested. My coworker gave me a basic rundown of how she makes it, & this past weekend I gave it a try. It was delicious, super easy, & fast, basically the three things I require of any recipe I want to use on a regular basis. Today I decided to experiment a little further with the recipe by adding potatoes, & let me tell you, it was absolutely divine. I was standing in the kitchen trying not to lick the bowl because it was soooo good. So I thought, let’s do something different & post a recipe today because I’m sure there are others out there who like me are always on the look-out for a new easy recipe.
I wish I’d thought of this idea as I was cooking so I could have taken pictures as I went but we’ll have to make do with the ones I took afterward.
1. Put your skillet on the stove & turn the burner on to about level 3-4. I always use cast-iron skillets because I believe they make food taste the best.
2. Use a spoonful or two of coconut oil (or your preferred cooking oil; coconut is my favorite because it doesn’t splatter like olive oil does). This is the coconut oil I currently use:
3. Once the oil is hot, sprinkle some curry into it & let it simmer for a minute or two before adding the chicken. I never measure much of anything when I cook, so I don’t know exactly how much curry I used. I would just recommend starting with a little (at least 1 TBS) & adding a little more as the dish is cooking & tasting to see how much you like. This is the curry I use which I got at Sam’s Club but most grocery stores have it, just in smaller bottles or perhaps a different brand. 4. Add in your chicken. I used pre-cooked chicken that I got at Sam’s Club because frankly I am lazy & this is so much easier. For the more ambitious cooks out there, you can use any type of chicken you have around, but I would recommend cutting it into small pieces so that it cooks faster.
5. Allow the chicken to simmer with the curry for a few minutes. If you’re using raw chicken, obviously this will take a little longer & you’ll have to use your own judgment about when to add in the coconut milk. With the pre-cooked chicken, I added the coconut milk after about 3 minutes. The can of coconut milk I used actually had a very similar recipe on it & it suggested using the whole can. When I made this over the weekend I only made enough for 2 servings & I used maybe 1/3 of the can. (For reference, the can was about the size of a regular can of Campbell’s soup.) Today I made enough to hopefully last 3-4 servings so I used the remainder of the can. I already threw away the can so I don’t remember what brand it was but any kind of basic coconut milk should suffice.
6. Today I enhanced the recipe by adding potatoes. I peeled the potatoes & boiled them down until they were soft & could be easily mashed with a fork. I used maybe 1 tsp of salt while boiling the potatoes. After draining the potatoes I mashed them up with a fork & added maybe 1-2 tsps of butter for flavoring. I then poured the chicken concoction over top the potatoes & mixed it with a fork. I know the picture below looks like nothing more than weird porridge but I promise it is so incredibly delicious.
If you want to use the potatoes, I would recommend starting them first so they are already boiling before you start everything else. I think this recipe would also go very well with rice, though I haven’t tried that yet. I apologize that these directions aren’t super specific as far as measurements go, but that’s just the way I cook. I think it’s more fun that way.
Word of warning: If you’ve never cooked with yellow curry before, just know that it does have a tendency to stain everything it touches a nice bright yellow color. So wash your cooking utensils quickly so the stain comes off easily.
Additionally, this recipe reheats very well which is always a huge selling point for me because I love good left-overs; they mean less cooking for me!
Total preparation time: approximately 45 minutes (without potatoes: approximately 15 minutes)
Please let me know if you try this recipe, & if so, how it turns out. Happy cooking!
This sounds amazing! I’m gonna try it
Yay! Let me know how it goes!
I’m so thrilled to see someone using LouAna coconut oil! Not all of us can afford what they say is “organic” “virgin” oil, and if this isn’t quite perfect (maybe it is??!!) at least it’s better than the other oils!! I’ve even been using it in place of butter in boxed mac/cheese and I think it tastes GREAT!! Your method here actually makes curry look VERY EASY to make!! I’ve been so reluctant to try this from other recipes, but thanks for showing us how EASY it REALLY is!! I *LOVE* the idea of the precooked fajita chicken! I am disabled and spending time in the kitchen is very difficult for me — but I DESPERATELY need to do it. THANKS for giving me the inspiration to do something that will be delicious and fit in my quest to improve my health! I will probably use sweet potatoes though and serve it over cooked quinoa–YUMMY!! Best wishes to you always ;-D (Now I have to go through this blog to see what other goodies I find LOL)
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I also like an organic coconut oil that I find at Sam’s Club which is < $10 a jar & it lasts for MONTHS. So glad this post was helpful for you! I'm not disabled . . . I'm just lazy when it comes to cooking (FOR REAL) so I'm always looking for quick & easy recipes that are also fairly healthy. The sweet potato & quinoa idea sounds fabulous! I use coconut oil for almost everything now. Occasionally I will use butter or olive oil but coconut it my favorite.