Chicken curry

By oppro2000

Ingredients

• 2 lbs chicken breasts cut into 1-inch cubes – $6.00
• 1 large sweet onion, chopped – $1.40
• 1-inch piece of ginger, grated – $0.60
• 1 jalapeno, seeded and minced – $0.72
• 3 medium tomatoes, chopped and seeded – $2.44
• 1/2 cup fresh cilantro, chopped – $1.89
• Juice of 1 lime – $0.69
• 4 green onions, chopped – $0.79
• 1 TBS minced garlic – stock
• 1 TBS olive oil (or virgin coconut oil, if you have it) – stock
• 2 15-oz unsweetened coconut milk – $3.78
• 1 cup chicken stock – stock
• 1 TBS brown sugar – stock
• 2 TBS tomato paste – stock
• 2 TBS curry powder – stock
• 1/4 tsp cinnamon – stock
• 1/4 tsp ground cloves – stock
• 1/4 tsp chili powder – stock

Preparation

Step 1

. In a large skillet, heat oil over medium-high heat. Add onions, ginger and garlic and cook until the onions become soft and translucent. Add the jalapenos and zucchini and continue cooking another 5 minutes. Stir frequently to avoid burning the veggies.

2. In the large skillet, add the tomato paste, curry, cinnamon, chili powder, ground cloves over med-high heat. Stir well for about a minute. Add the coconut milk and chicken stock, simmer through until steaming (but not boiling), then reduce heat to low and simmer for about 20 minutes – or until the sauce has thickened. At this point, make sure to taste the sauce and incorporate salt & pepper, according to your preferences.

3. Meanwhile, cube the chicken or de-vein and peel the shrimp. Sprinkle both sides with salt, pepper and a dash of chili powder.

4. In a separate skillet, heat a bit of olive or coconut oil over high heat and brown the chicken on both sides. If using shrimp, cook until the shrimp become pink and a bit browned on both sides. Set the chicken or shrimp aside.

5. Once the curry has thickened, add the CHICKEN, tomatoes, brown sugar, most of the cilantro (reserve a pinch for garnishing), green onions and lime juice (if using SHRIMP, hold off on adding it to the curry and see step 6). Combine well and simmer on med-low heat for 10 minutes. Taste-test and adjust spices.

6. Serve the curry hot over white (or jasmine-infused) rice. If using SHRIMP, keep the shrimp and the curry separate until you’re ready to serve, otherwise I find that the shrimp tends to distort the flavor of the curry with a certain “fishiness.” Garnish with fresh cilantro.