Monthly Archives: March 2014

Curry anyone?

A couple of weeks ago I picked up a package of pre-peeled chunks of butternut squash from Costco. Man that place makes my life so much easier sometimes! I decided to make a chicken curry with it, so here’s the recipe for you.

I used three chicken thighs per person eating. I prefer thighs because I feel the meat has more flavor and is not as dry as breast meat. I always use boneless skinless chicken when preparing dishes such as this. Again Costco sells these in resealable vast quantity bags that you can just take out what you need and throw it back in the freezer. One large onion chopped into somewhat bite-size pieces. And this easy dish begins
I like to cut the chicken meat while it still somewhat frozen so that it’s not so hard to handle on the cutting board. I make the pieces about 2 centimeters or so. Think of them as lovely nuggets that you can put in your mouth with a little extra of the other ingredients. If you make them too large all you get is the chicken. Splash a tiny bit of oil into the bottom of your pan and turn the heat on to medium low. Put the cut chicken in the pan stirring occasionally. Once the meat is softened from being frozen and the water hissing sound becomes more of a crackle add the onions. Stir occasionally until the onions are soft and their smell fills the air. Now add one 400 mL can of coconut milk with cream. Before pouring the milk into the pan stir it up a little bit with a spoon to detach the cream from the bottom and sides of the can. If you’re worried about spilling as the can is quite full you can pour a little bit into the pan and then stir. Trying get as much as the cream out of the can as you can as it tends to stick and that’s the best part. Once the pandas come back up to heat and the liquid is sizzling it’s time for the curry. I use about 3 tablespoons of curry powder to 3 tablespoons of olive oil mixed up into a paste. But you may want more or less depending on how strong you like it. We have several different curry powders we use so I can’t recommend one for you. I recommend going to a few Asian markets and buying small packets of different curries to see which one you like best. We also like the Jamaican curry so it’s really an open field. Once you have your powder mixed into a paste pour it into the pan and let it simmer for 20 minutes or so. Now add your vegetables in my case it was squash but it could just as easily be cauliflower carrots potatoes peas or whatever you think would go. The butternut squash took about 15 minutes because it was fairly small chunks. Carrots or cauliflower may take longer depending on the size so poke at it with your spoon occasionally to see when the vegetables are soft. Your dish is now almost ready to eat. Add a second can of coconut milk with cream and heat until bubbly. Serve over rice and enjoy.