Reader Kathy kindly sent us one of her favorite recipes. She calls it her Hurried-Up Curried Chicken. Serves four adults, or two adults and 3-4 kids. Takes just 25 minutes from start to finish.
Note: Use less curry powder ane less mustard seed if you are not accustomed to them.
- 2 pounds boneless, skinless chicken thighs or breast (about 7 thighs, or 4 breasts), cut into 1″ or smaller cubes
- 2 1/2 teaspoons mild curry powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons virgin coconut oil or vegetable oil (plus 2 more teaspoons for browning cashews and mustard seeds — optional)
- 1/2 medium onion, chopped (or less, to taste)
- 1 (14-ounce) can of coconut milk (preferably full-fat)
- 2 1/2″-long piece of raw ginger, peeled
- 4 garlic cloves, peeled
- 5 ounces of baby spinach, washed
- Cilantro leaves, washed, to taste
- 1/4 cup raw cashews, chopped
- 1 1/2 teaspoons yellow and/or black mustard seeds
- Toss the cubed chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12″ in diameter) over medium-high burner. Add onion and cook, stirring, until onion softens–about 2 minutes.
- Purée the coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and the sauce has thickened, 7-10 minutes.
- Meanwhile, if desired, heat 2 of teaspoons oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold the spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 serving bowls. Top with cilantro and cashew mixture, if desired.
This dish can be served hot over steamed jasmine rice or with naan bread to accompany. If you don’t have a source for naan, or if you lack the time to bake it yourself, then pita bread from your grocery store will suffice.
This stores well in a covered dish, for re-heating, up to 48 hours. After that, compost it it or feed it to your chickens. (Don’t mention to them that they are cannibals.)
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!