Recipe of the Week: Kathy’s Hurried-Up Curried Chicken

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.

Main Ingredients
  • 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
Optional Ingredients
  • 1/4 cup raw cashews, chopped
  • 1 1/2 teaspoons yellow and/or black mustard seeds
Directions
  1. Toss the cubed chicken with curry powder, salt, and pepper in a medium bowl.
  2. 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.
  3. Purée the coconut milk, ginger, and garlic in a blender until very smooth.
  4. 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.
  5. 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.
  6. 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.
Serving Suggestions

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!




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