This is one of my favorite meals since Kari made it for us when Lars was a baby. Here's my variation.
Let's start the rice cooking first. This bullion comes from Costco. |
Add black rice, brown rice, white rice, or quinoa. I also have put the curry on a bed of yukon gold potatos which is fabulous as well. I am using black rice this time. |
Stir the rice in after the water boils. Cover and simmer. |
With the rice cooking away, let's start the curry. Drizzle olive oil in skillet. |
Pick vegetables of choice. This is what I'm using. |
After lots of chopping, put the gorgeous veggies in the pan. |
Next take an organic chicken breast or two and dice. I just use kitchen shears and cut it up so I don't get a cutting board dirty. |
I realized at this point that I should have put the chicken on bottom so I'm going to tuck the chicken. |
Chicken successfully tucked. |
Covering makes it cook faster and ensures chicken is cooked but I don't like dried out, over cooked chicken either. |
Let's check out the rice. Looking good. |
This is one of the magic ingredients. When vegetables are tender and chicken is done, you can add the coconut milk. |
Next magic ingredient. Season milk, veggies, and chicken with yellow curry to taste. This stuff smells and tastes absolutely magnificent. |
Mix it all in. |
Put rice on plate. |
Ladle curry on top. |
Enjoy! |
No comments:
Post a Comment