Monday, May 13, 2013

Make it Monday: Curry Chicken

My step-father grew up on the island of Trinidad and one of the common seasonings used in many of their dishes is curry. Today's recipe is a dish that he ate as a child growing up, and passed it along to me through the years. Enjoy!

Curry Chicken

2 bell peppers, chopped (not too small)
1 large yellow onion, chopped
2 tablespoons of minced garlic
3 large russett potatoes, peeled and cubed
3-4 chicken breasts (cut into cube size pieces)
2 -3 tablespoons curry powder
salt and pepper
coconut oil
2 cups quinoa* 

Place 2 tablespoons coconut oil in a large saute pan, (one that can hold all of the ingredients). Place onion and garlic in the pan and saute until they start to turn slightly brown. Toss the bell peppers in and stir. Next place the chicken pieces in and stir. Add the curry seasoning, ensuring it gets fully distributed over the other ingredients. Add more seasoning if needed, there should be a yellow tint to the food. Add salt and pepper. Add the potatoes and stir. Turn the temperature down to low/medium and let simmer for 40 minutes, stirring frequently. Cook quinoa according to package directions. The curry will be done when a potato can be sliced easily with a fork. 

Place cooked quinoa on  plate and spoon the curry mixture on top.  Enjoy!!

Note: This dish was originally served with white rice. Over the years I have made it with brown rice and just recently began using quinoa.



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