I have been struggling to blog lately.
Between the kids’ busy schedules and the lack of fresh local food, it has been tough.
Part of the problem is the fact that I get inspiration from beautiful local food–a crisp head of lettuce, a bunch of fragrant dill, or a blushing melon. Give me a full box of CSA produce and I fairly swoon. But there isn’t much now.
Last week, I made a visit to one of my CSAs and a fact I should have been aware of hit me like a ton of bricks: CSA delivery starts in less than a month–and I have frozen food left from last year.
So I’m making up a batch of Chicken Curry—necessity is the mother of invention. Unlike my usual blog-prep approach I didn’t compare a half dozen internet recipes, try two or three versions, or mix a dozen different spices. It was pragmatic all the way.
Easy Chicken Curry
Make 8-10 servings
- 1T oil
- 1 large onion, cut in big chunks
- 2 cloves garlic, minced
- 2 (approx 16 oz) bags frozen vegetables, or equivalent in fresh (I used peppers and broccoli)
- 2-3 T curry powder (to taste)
- 2 cans coconut milk
- 1/2 (cooked) rotisserie chicken
- 1/4 – 1t hot pepper flakes, to taste (optional)
- Juice from 1 lime (optional)
- Salt to taste (optional)
- Cooked rice for serving
- Canned chutney (optional but highly recommended)
1. Sautee onion and garlic in oil until just tender.
2. Add remaining vegetables and cook until just slightly crisp.
3. Mix in curry powder and pepper flakes, if using, until well distributed. Add coconut milk.
4. When coconut milk is all melted, add pre-cooked chicken. Heat until warmed through, adjust salt and add lime juice if using. Serve over rice—ideally with chutney.
Have you been reading the news on coconut oil? A lot of the work is pretty preliminary, but there are clinical studies linking coconut oil to improved HDL levels, antibacterial activity and other benefits from the medium chain triglycerides that are abundant in it.
So, between my bags of veggies and coconut milk, I’m chalking this up as extra-healthful . The simple recipe won’t win any “world’s best curry” contests, but with the addition of canned chutney (mine was homemade last fall, but it’s readily available everywhere), it was hearty and tasty—and my freezer is one step closer to ready for the new year. And it strikes me that I could also use this if I am buried in fresh food next fall!
The broccoli is gone now–but there are still a couple bags of peppers. Any ideas out there?