It will be a truth until the end of time that I love curry. More specifically I am addicted to Thai coconut milk curries. I was telling a friend recently that I think my love for curry is akin to the childhood craving for cereal. The creaminess, the grain, the sweetness are all similar qualities these two opposite-ends-of-the-earth dishes share. While I love curry so much, I have yet to attempt to make it in my own kitchen. That is until I picked up the new College Inn Thai Coconut Curry Chicken broth. Up until my Kinda Chicken Curry dish, I used a bit of the broth to braise some fresh vegetables and the result was nothing short of awesome. After that it was only a matter of time before I created a curry dish of my mine own. Of course, I had no coconut milk or curry powder in the cupboard. How did I manage a curry you ask? If you're intrigued read on for the recipe:
KINDA CHICKEN CURRY
2 boneless skinless chicken breasts
1 cup of Jasmine Basmati Rice
8-10 asparagus spears
½ sweet onion
half carton of College Inn Thai Coconut Curry Chicken Broth
½ cup milk
2 tblsp butter, divided
1 tsp sea salt
1 tsp red pepper flakes
1 tsp thyme
1 ½ cups flour
2 tsp salt
2 tsp pepper
3 tblsp extra virgin olive oil
Cut chicken breasts into 1’x1’ bite-size pieces.
Cut asparagus spears into 4 pieces; cut in on an angle.
Thinly slice carrots length-wise or use the shave blade on the stand-up grater.
Chop onion and zucchini into 1’ bite-size pieces.
Combine flour, salt, and pepper. Put the mixture in a bowl with a sealed lid. Add chicken breast pieces to the flour, put the lid on, and shake the bowl until the pieces are covered. Set aside.
Melt 1 tblsp. of butter in a medium saucepan. Add 3 tsp. of ground ginger. Add 1 cup of uncooked rice. Mix rice into butter mixture to cover all grains. Cook about 3-4 minutes more. Add 1 ¼ cup water and bring to a boil. Cover and simmer 15 minutes or until all the water is absorbed. When the rice is done, take it off the heat, leave the lid on, and set aside.
In a medium saucepan over medium-high heat, heat 2-3 tblsp of olive oil. When oil is hot, start to add chicken pieces with tongs. Sear on one side to a desired browness and then sear on the opposite side. Sprinkle each piece of chicken generously with ground ginger. When all the chicken pieces are seared, put on a separate plate with paper towels to drain excess oil and set aside.
In a large saute pan, heat the Thai Coconut Curry Chicken Broth, milk, and 1 tblsp of butter over high heat. When you see steam, add all the cut vegetables. Flavor with red pepper flakes, thyme, ground ginger, and sea salt. Let simmer uncovered until the liquids reduce by more than ½ but not by ¾, or about 8-10 minutes. Add the chicken pieces for 2 more minutes, take mixture off heat.
Serve the kinda chicken vegetable curry mixture in a bowl and the rice on a separate plate.