I’ve always been pretty hard on myself when it comes to making a tasty, flavorful curry dish. Either it comes out too bland or too spicy, yet still bland. BOOOOOOOO. Well, I think I’ve finally figured out the secret: LOTS of curry powder. This seems pretty obvious, but I’ve discovered that most recipes don’t call for nearly enough. So, when in doubt, add a good tablespoon more than you think is necessary… and taste frequently until desired spiciness and flavor.
Ingredients: serves 3-4
- 4 T coconut milk
- 1 cup water
- 1/4 cup plain yogurt
- 5 stalks cilantro (or to taste)
- 3 T curry powder
- 2 large cloves fresh garlic
- Chunk of fresh ginger to taste
- 1 T dulse flakes
- 1 1/2 teaspoon Himalayan sea salt
- 2 T coconut oil (plus 2 more for browning)
- 1/4 cup dried coconut flakes
- 1 lb. cubed organic chicken
- 2 cups broccoli
- 1 can sliced water chestnuts − drained and rinsed
- 2 cups green and red bell pepper
- 1 cup onion
- 1 cup zucchini
In a food processor or blender, process the coconut milk, water, yogurt, cilantro, dulse, curry, garlic, ginger, salt, 2 tablespoons coconut oil, water, and coconut flakes until smooth. Set aside.
In a hot pan, add remaining oil and chicken and brown. Add the broccoli, water chestnuts, onions, peppers, and zucchini along with the curry sauce to the meat and let simmer for 20-25 minutes, stirring occasionally.
Serve with brown rice or a la carte and enjoy!