I had a taste for curry tonight. Coconut curry to be exact. But my favorite recipe site didn’t have what I was looking for. I didn’t have any curry paste on hand, only powder. So I went searching. I ended up blending this recipe with this one and came up with my own. Here it is if you want to give it a try. I don’t want to forget what I did so I’m going to Pin It in order to be able to make it again! Below is the recipe, the way I made it.
Olive oil (about 1 T)
1/2 onion, chopped
1-2 cups cauliflower florets
2 T grated fresh ginger
2 garlic cloves, pressed through a garlic press
1-2 thai chilis or 1 large pinch cayenne pepper
2 t cumin seed
1T curry powder
2 tomatoes, chopped (can use canned with some juice)
green, red or yellow pepper, diced
1/4 – 1/2 cup water (depending on how juicy the tomatoes are)
salt to taste
1-2 lbs boneless skinless chicken, cut into 1/4 in cubes
1/2 can (14 oz) coconut milk
2 T sugar
1. Heat oil in a 12 in skillet.
2. Add onion, garlic, ginger and chilis. Cook until it begins to brown, about 5 mins.
3. Add cumin seed and curry. Stir to combine, 30 seconds.
4. Add cauliflower and cook for 1 minute, stirring constantly about 1 min.
5. Add chopped tomatoes with juice, water, salt and peppers.
At this point, I decided to cook the chicken in a separate skillet as I wanted to brown it first and not just boil it in the sauce. Then I added the cooked chicken to the pan with the veggies. After a few minutes I added the 1/2 can of coconut milk and sugar and let it simmer on very low until the rice was finished cooking.
I served it over jasmine rice. This would be great with some cilantro, but since I didn’t have any I had to leave it out. It’s still very yummy!