My husband is a picky eater and usually will not eat vegetables of any kind. Then one day we discovered a great Indian restaurant. He loved everything he tried and ate all the vegetables in the curries. Realizing I finally had a way to get him to eat healthier I started experimenting in our own kitchen. This is one of his favorites. It is just the right balance of sweet and spicy. It is also quick to make and then let simmer while playing with the kid.
- 2 TBLS Olive Oil
- 3 cloves Garlic, minced
- 1/4 cup Onion, chopped
- 2 tsp Crystalized Ginger
- 2 TBLS Curry Powder
- 2 tsp Ground Cumin
- 2 tsp Crushed Red Pepper
- 1-2 TBLS Red Curry Paste (depending on how spicy you like your curry)
- 2 boneless, skinless chicken breast, cubed
- 4 mini sweet peppers chopped
- 1 cup Carrots chopped (fresh or frozen work just fine)
- 14.5 oz can of diced tomatoes with green chilies
- 14 oz Coconut Milk
Heat olive oil in a 3-4 quart saucepan. Mix in garlic, onions, ginger, curry powder, cumin, crushed red pepper, and red curry paste. Sauté for 2 minutes. Stir in chicken covering all pieces with the spice paste and then brown chicken. Add mini sweet peppers and carrots. Stir in diced tomatoes and coconut milk. Bring to boil then reduce heat. Cover and simmer for 30-45 minutes. Serve with rice or naan.
Play with the amounts of spices to find your favorite flavor combination and heat. You may also want to try other veggies. I often use whatever is fresh from the farmer’s market that week.