Antonio over at Seasonality Spices sent me a free sample of his Maharajah Indian Curry Blend, so I whipped up some chicken curry to try it out. Fresh ginger and coconut milk combined with his awesome curry blend created a creamy, delicious curry that is not overly spicy. Feel free to add fresh or dried peppers of your choice if you want to bring the heat.
- 1 Lb Chicken Breast
- 1 Small onion
- 1 Red pepper
- 1 Carrot
- 1 tsp fresh grated ginger
- 1/4 cup chopped cilantro
- 1 tablespoon vegetable oil
- 2 Tablespoons Maharajah Curry Blend
- Salt, to taste
- 1 Can (15 oz) crushed tomatoes
- 1 Small can of bamboo shoots
- 1 Can (15 oz) coconut milk
- 1 Tbsp corn starch
- Cut chicken into 1 inch pieces
- Heat vegetable oil in a large skillet over med-high heat, add chicken.
- Cook chicken until all juices are gone and chicken starts to brown slightly, about 8-10 minutes. Stir frequently.
- Remove chicken and set aside for later.
5. Dice onion, pepper and carrots and add them to the skillet. If you don’t have a non-stick skillet you may want to add a drizzle of vegetable oil to the pan as well. Saute over med-high heat stirring frequently until the vegetables soften and the onions start to brown slightly, about 5 minutes.
6. Add the grated ginger and the curry powder. Stir and saute about 2 minutes.
7. Add the bamboo shoots and stir.
8. Add the Chopped cilantro and the cooked chicken and give everything another good stir.
9. In a small bowl whisk the Tbsp of cornstarch into the coconut milk. Add this to the skillet along with the can of tomatoes.
10. Cover, reduce heat and simmer for 5-10 minutes
You’re all set, just serve over rice for a delicious meal. I like mine with a nice piece of naan bread.
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