I love Indian food, but I never really tried to make it on my own. That’s why I was really excited when I decided to try adding a curry dish to my Rubber Chicken lineup. All I had to start with was my chicken from my original roasted chicken and some mysterious spices from Penzey’s. Anything could have happened.
The chicken curry recipes I found were much more complicated than I wanted to do. I basically combined a bunch of things that sounded good into a final, fast and easy recipe that I served with rice that I made with a bit of chicken broth, some cumin and/or Vindaloo seasoning, a few raisins, a little cinnamon, and some slivered almonds (kind of a riff on a Chicken Picadillo recipe I made, but in rice form).
What I Learned in the Making:
- This is a lot easier than you think to make and takes a very short time.
- If you don’t have raisins for the rice, any dried fruit will do, frankly, but if you don’t have the almonds, don’t use a substitute, just leave them out.
- I blended a curry powder from Trader Joe and a Sweet Curry powder from Penzeys with just a little bit of water to make my paste.
- I learned that you really have to shake canned coconut milk before you open the jar.
- 1/2 Tbsp olive oil
- 1 cup bell pepper
- 1 cup chicken (cooked, if from the Rubber Chicken)
- 1 Tbsp lemon or lime juice
- 1 Tbsp soy sauce
- 1 Tbsp curry paste
- 1/2 tsp sugar
- 1/2 can coconut milk
- Heat oil in a pan on medium-high heat.
- *If you're not using the Rubber Chicken plan, and your chicken is raw, cook it for about 4 minutes, add the bell pepper, and cook for another 1-2 minutes.
- *If you are using the Rubber Chicken plan, add the bell pepper and cook for 1-2 minutes, then add the chicken and cook for 4 minutes.
- In a bowl, mix juice, soy sauce, curry paste, and sugar. Pour into the pan with the green peppers and chicken and add coconut milk.
- Cook until heated through, about 2 minutes.
- Serve over rice.