This recipe is part Indian, part Asian, part me. I don’t like sticking to traditional ethnic recipes. It’s okay to modify recipes to your personal liking. If it tastes good and looks good to you, then it is good! You are the one who is going to eat it, so enjoy!
by Chef Charlie Kirby
INGREDIENTS
Coconut curry paste
• 8 ounces coconut milk
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 teaspoon fenugreek
• 2 inches ginger root
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 1/2 teaspoon fennel
• 4 garlic cloves
• 1 teaspoon lemon oil
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon agave syrup
Chicken and Vegetables
• 2 large chicken breasts
• 2 tablespoons avocado oil
• 1/2 cup water
• 4 tablespoons fresh cilantro
• 1 lime
• 1 onion
• 1 bell pepper
PREPARATION
1. Put the following ingredients into a blender, then blend for a couple of minutes until it achieves a smooth consistency. Coconut milk, cumin, coriander, turmeric, fenugreek, ginger root, black pepper, mustard powder, fennel, garlic cloves, lemon oil, cayenne pepper, salt, agave syrup.
2. Chop the onion, and slice the bell pepper into long slices.
3. Put avocado oil and water in a pan on low heat setting.
4. Dice chicken breast by slicing it lengthwise and widthwise. Put diced chicken in pan on low heat and cover with 2 tablespoons of cilantro. Bring the water to a boil. Once the water begins to boil, then lower the heat to a simmer, cover the pan with a lid and simmer for 3 minutes.
5. After 3 minutes, flip the chicken over. Add 2 tablespoons more cilantro. Cover with 1/2 of the curry mix. Raise heat to medium. Cover the pan with a lid for 4 minutes.
6. Stir chicken. Add onion and bell pepper. Add the remaining curry. Keep on medium heat for 10 minutes.
7. Garnish with lime and serve with rice.
Serves 3 to 4
Be creative and Mangia!
For more delicious recipes like this one, check out our delicious Chicken category!
