I love Indian Food, well I love the buffet at Aab. One time, I convinced The Beard to go to an Indian buffet, assuming it would be as delicious as Aab. It was terrible. Now, we only have Indian food if he makes it, which I think is a fair trade. There are a few different types of curry around the world, but the one we love comes from India. It starts with whole spices, heated in oil. Per usual, we use some from Penzey’s. While these are typically used for Asian dishes, we wanted to make our curry a bit spicier than normal. You can also use these guys right here.
I think I also love chicken curry because it has two of my favorite ingredients, onion and garlic. I could (and do) eat whole cloves of garlic and not think twice about it. Plus, it’s served with rice which is basically an entire food group in our household. In my one act of Pinteresty organization, I bought these cereal holders from the Dollar Store. I used washi tape to label up the different varieties of rice (or quinoa, farro, etc.) and voila, my pantry is organized. It’s my biggest accomplishment.
Back to cooking. I love this recipe because you just have to use one pan, which is always my favorite. Use a cast iron skillet because it will combine all the flavors together and then cook the chicken better. If you don’t have a cast iron skillet yet, any non-stick pan will do fine. But, go spend $30 and get a cast iron skillet. After you let all the veggies cook down a bit, you can add my favorite part, the coconut milk. We just use the Simple Truth coconut milk from Kroger. It’s like $1.50 and is delicious. We also added bamboo shoots just for a little extra texture in our curry. It’s totally up to you though! Then, voila, here is a super easy homemade chicken curry! We served ours with some white rice, but you could switch it up and do brown rice, quinoa, purple rice, whatever you’ve got in your pantry. Isn’t that the great thing about cooking? Recipes are just guidelines and they taste better when you make them your own.
- 1 white onion, diced
- Tien Tsin China chili dried peppers, optional
- 1 tomato, chopped
- 2 garlic cloves, minced
- 1 Tablespoon curry powder
- 1 Tablespoon water + 1/2 cup water
- 1 cup coconut milk
- 1 Tablespoon vegetable oil
- 1/2 can bamboo shoots
- 1 pound boneless, skinless chicken thighs
- Mix curry powder and one Tablespoon of water together to make curry paste, set aside.
- Put vegetable oil and dried peppers in skillet. Turn on heat and cook on medium-low for one minute.
- Add minced garlic, cook until browned, about 1-2 minutes.
- Add onion, cook until translucent, about 3 minutes.
- Add curry paste and mix with veggies.
- Add bamboo shoots and mix well.
- Add chicken and 1/2 cup of water.
- Cover and cook until chicken is done, about 10-12 minutes.