Coconut Milk Curry at The Crag Shack

Yummy food. Good friends. 

*Recipe Below!

I was kind of obsessed with the peacock that was hanging around the cabin...


Coconut milk curry veggies and chicken (from Ruby Kathryn)

Serves 4-6

 

Ingredients

3 Chicken, breasts cubed

(Any veggies you like)

3 small Potatoes

1 Sweet potatoe

5 sliced baby Carrots

3 stalks of Celery

1 diced red Bell peppers

3 heads of Broccoli 

 

5/8 Diced garlic cloves

2 cans Unsweetened coconut milk

Coconut oil/olive oil

Curry powder

Cumin

Chili powder

Salt

(Garlic salt if you don't want to dice garlic cloves)

 

Start by chopping the hardest veggies: potatoes, sweet pototes, carrots and celery. These take the longest to cook in the pan. 

Heat the pan to medium heat with enough oil to cover the pan and 2/3 diced garlic cloves. Let te garlic brown slightly and throw in your cubed pototes, sweet potatoes, sliced carrots and celery. Ensure all the veggies have been coated with the oil in the pan and you may have to add more oil to make sure they don't stick to the pan and burn. They will need to sit on medium low heat for about 20-30 mins. After the first 5 minutes, add one can of coconut milk. Also add about 1 - 2 Tbs curry powder, then cumin, chili powder and salt to taste. Let veggies simmer, covering with a lid to speed things up. Stir occasionally. 

Next chop your chicken breasts and start another pan with oil and brown the diced garlic cloves. Sauté the chicken for about 10/15 mins and add curry powder, chili powder, cumin and salt. 

Once the chicken is cooked, (make sure to not over cook it and dry it out, but ensure the meat is no longer pink) add a can of coconut milk and more curry powder and salt. Allow that to simmer for 5 minuets. Then in this pan add the remaining veggies, broccoli, peppers etc. and let them cook and simmer in the coconut milk with the chicken for about 10 minutes. Make sure to season the new veggies in the pan with chili powder, curry, salt and cumin. 

Check on your potatoes, make sure you have salted them enough and add more chili powder if you enjoy a little kick. 

Test the softness of all the veggies in both pans. At this point you will have been simmering your potatoe pan for about 40/50 minutes and your chicken/ veggie pan for 30/40 and they should both be fully cooked around the same time. 

If you enjoy rice with the meal put that pot on to cook the rice right after you get the potatoes cooking. 

Serve all the veggies and chicken together and enjoy with people you love. :) 

                                    -SM