Wednesday’s lunch recipe: Coconut curry chicken
Yesterday seems so long ago I almost called this coconut curry fish, then I remembered it was actually chicken (I remembered this, of course, because of the problem I had identifying frozen animals yesterday, when I defrosted fish twice thinking it was chicken).
Though I would use this sauce on both, or even on tofu. Probably any sauce I use would go on any of those protein items. I’m still totally clueless on meat, though classes are coming up tonight at home in our kitchen!
So, ingredients: yellow and green onion (because once again I started out with yellow and couldn’t resist adding green), mushrooms, curry powder, grated fresh ginger root, fresh tomatoes, yogurt (because I couldn’t resist), yellow raisins, coconut, crushed walnuts, cardomom seeds, salt.
I based this loosely on a recipe I found online at my favorite recipe site. Next time, I probably won’t add the tomatoes because once I blended all the ingredients together (except for nuts and raisins) for the sauce, I spent the next five minutes adding additional ingredients that weren’t originally in the recipe (coconut, more ginger, cardomom seeds) to get rid of the tomato flavor. It worked. Mushrooms and raisins also weren’t in the original recipe, but I thought they were a great addition.
Anyway, as usual I just cooked the chicken breasts directly in the sauce, on low heat, covered, as I put together the Holy Salad. When I served the chicken, I added my sesame mix on top for color, as always.