Wednesday, September 17, 2014

Jenn's curry

I love Thai curry spices, but when it is simmered with coconut oil, it reduces the heat that I love. I love the cooking techniques of the indian curry (fresh peppers and dry spices) but the flavors aren't great. SO I mixed it. This recipe was invented in Nebraska. So it is perfect if you live in an area where ethnic foods are difficult to find. Walmart has all the ingredients.

Jenn's Chicken Curry
1.5 lb boneless chicken (Tyson tenderloins are my favorite)
Cooked white rice
Thai Kitchen Green Curry Paste, 4 oz
one green pepper
2 spoons full of minced garlic
10 dashes of onion powder
curry powder - to taste (I add 1/4 of a tsp)
In a food processor or blender: add green pepper, garlic, curry paste, and powders. Add 1 jar of water from the curry paste jar. Blend until smooth.
Cook rice. Defrost chicken and cook on high in a skillet with a little oil. Once it starts to turn golden, I use scissors to cut it into bite sizes. Continue until all pink is gone. Turn the stove down to medium and pour in curry sauce. Simmer for 5 minutes or so until the sauce is no longer bright green.

Serve over rice.

Things I have learned: Using raw onions create a sweet aftertaste. Garlic powder diminishes the heat. Leaving out the extra curry powder isn't "warm" enough. Green peppers with four bumps on the bottom are better for curry. Three bump peppers are sweeter. This is the best curry paste for this recipe: