Yo,
I just hooked up this vegetable curry stir fry with chicken. My two boys and da wifey ate it upp. I like those nights when a brutha can get all the plates cleaned at the table instead of at the sink. Right into the cupboard after dinner…no dishes 🙂 The flavor crank is the Garam Masala. You can use regular rice but I did this dish on top of coconut rice and with a Sierra Nevada Pale Ale…this dish was da bomby… #cheffing #flavorcrank #personalchef #love2cook

Vegetable and Chicken Curry Stir Fry

Ingredients:

2 chicken breasts chopped into small chunks

1 cup of broccoli florets

1 small yellow onion roughly chopped

3 carrots small rough chop

3 cloves of minced garlic

1 inch of grated fresh ginger

1 cup of  half and half or an 8 oz can of Coconut Milk

3 Tbs of EV Olive Oil

2 Tbs of Curry Powder

2 Tbs of Garam Masala

1 Tbs of Kosher Salt

To Make:

In a large pan or pot over a medium high heat place the olive oil in and allow it to heat to where it begins to shimmer. Place the chicken into the pot and add 1/2 of the Garam Masala on top and 1/2 of the Curry Powder and salt. Allow chicken to sear for a minute before stirring. Stir with a pair of tongs or a large metal spoon. Allow the chicken to cook for another two minutes and then add the vegetables, along with the garlic and ginger. Stir the ingredients and add the remaining spices (Garam Masala, Curry Powder). Add Coconut milk and stir, mixing all ingredients together. Allow the combined ingredients to come to a boil and then turn heat down to low. Simmer until the chicken is cooked through (about 2-3 more minutes). Add additional salt if needed.  For the rice, use a Basmati rice and cook to the directions on the package. I will post a recipe on Coconut rice later. Hit me up if you want the recipe sooner than later. To Serve: Place a few spoonfuls of steamed rice into a large bowl and ladle the curry over the rice. Make sure you get a lot of that sauce because it will knock your socks off. Garnish with a little cilantro to give it a nice fresh taste.  I enjoyed this meal with a cold pale ale…Sierra Nevada.  It’s gonna be da bomby…

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