Chicken Curry

Prep time: 10 minutes – Cook time: 20 minutes – Serves: 4-5 people

INGREDIENTS

• 1 lb of chicken breast (or chicken thighs) or protein of choice
• 1 onion chopped
• 1-3 cloves of garlic or
  ½ tsp. of garlic powder
• 1 TBSP of oil
• ½ -1 cup heavy cream, or substitute sour cream or Greek or plain yogurt, or coconut milk.
• 1 14 oz. can of peaches or pineapple (chopped to bitesize cubes) keep liquid to thin the sauce if necessary. You can do fresh as well.
• 1 bag or unit of green veggie of choice, fresh or frozen. For example: green beans, spinach, asparagus, broccoli, snap peas, peas, etc.
• 2-4 TBSP of curry powder
• Salt & pepper to taste
• Rice (cooked, about ¾-1 cup cooked per person, any type)
• Optional garnishes: fresh parsley, cilantro, and/or chili flakes

METHOD

1. Prepare rice.
2. Cut chicken into bitesize cubes, chop onion, chop or squeeze garlic if desired.
3. Heat pan over medium-high heat, when pan is hot, add oil. Then add chicken and onion and sauté until chicken is cooked. This takes anywhere from 6-10 minutes depending on the size of the chicken cubes.
4. Add garlic and stir in. Add curry powder, start with 2 tablespoons, you can always add more later.
5. Stir and add heavy cream (or substitute), stir until curry powder and cream are incorporated. Add your veggies and continue to stir. Add fruit and a bit of the liquid, stir. Season to taste.
6. Serve over rice. Garnish with fresh cilantro if you have it and like it. Enjoy!

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FOR THOSE WHO HAVE TIME TO READ BACK STORIES…

Growing up in the Netherlands, this dish was served almost weekly at our house. This “kip kerrie met rijst”- chicken curry with rice, is also a very popular go-to dinner for most Dutch households, pretty sure it’s because of the fruit in it…

With cultural, thus food, influences from Suriname, Indonesia, and Turkey, just to name a few, food is often our first common denominator. Dutch cuisine can be is very simple and bland, so adding new spices and flavors, and new ways of preparing, allowed for many new Dutch dishes, such as this chicken curry. I personally believe when different cultures meet, there is no finer way than to learn about each other than through our cuisines.

Along the years I have tweaked this recipe here and there, mostly due to the ingredients I would have at the time. I have often used plain yogurt instead of heavy cream, because I always have that in my fridge. As my dear friend and trainer, Kelly Flagg, reminded me, swap out the dairy for coconut milk. I’ve used it many times and it is so tasty. And dairy free! I’ve also swapped out the chicken for chickpeas, and also very yummy. And bingo-bango, we just made it a Vegan dish! See how easy?!

Curry powder is a spice mix, it usually is a blend of coriander, turmeric, cumin, fenugreek, and chili peppers but may also contain ginger, clove, cardamom, and many many more. I just buy whatever curry powder they have a the supermarket. I love making my own spice mixes, such as taco, fajita, breakfast sausage, etc. because I really don’t like non-necessary additives, such as sugar or starches, or others to keep a long shelf life. Curry powder is different because it is a composition of many spices and therefore can be sold among the individual spices. I still check labels… ALWAYS.