Kid Friendly Chicken Curry

        It’s nice to be blogging again.  Did you miss me? Awww… Anyway, I am so thankful that the flu virus had totally left our home and everything is back to normal.  I can’t believe what a big relief it is to finally hear some or should I say too much noise from the children. 

 

         Since the appetite of the gang is back too, I’ve decided to make their favorite Chicken Curry. My husband adores Indian food but we rarely go to Indian restaurants because the dishes tend to be too spicy for the kids’ palate. By cutting back on the heat, this kid friendly version will surely surprise any picky eater.  In fact, my children can feast on just the rice and sauce only.  Don’t be afraid to make the whole batch.  The leftovers still tastes great (even better) after 2 days. 

 

 

 

Ingredients:

 

1 lbs chicken breasts (boneless, skinless and sliced thinly)

2 Tbs. olive oil

1 tsp garlic (minced)

1/2 cup chopped white onions

1 tsp tumeric

1 tsp curry powder

2 tsp garam masala

8 oz can coconut milk

12 oz can crushed tomatoes

2 in fresh ginger (cut into strips)

2 Tbs. sea salt

1/2 tsp ground black pepper

1/4 tsp of chili flakes (you can add more if you like)

a handful of fresh parsley chopped

 

1. In a big pan, heat olive oil and pan fry the chicken in batches. About 2 minutes on each side. Then transfer to a plate.  Set aside.

2. On the same pan, saute tumeric, curry powder and garam masala for about 4-5 minutes. Stir often so that the spices will not burn.

3. Add the onions, garlic and ginger. Cook until the onions become transluscent.

4. Pour the crushed tomatoes into the spice mixture. Stir and bring to a boil.

5. Once the sauce starts to boil, add the coconut milk and cooked chicken.  Make sure the chicken pieces are evenly coated with the sauce.

6. Season with salt and pepper.

7. Simmer for 20 to 25 minutes.  Stir every 10 minutes to prevent the sauce or chicken from sticking to the pan.

8. Turn off heat.  Sprinkle with chili flakes and chopped parsley. Serve hot on top of steamed rice.

 

Note:

      Since I serve this to small children, I only used chili flakes.  If you like this recipe to have some kick, add a tsp or more of cayenne pepper.  Taste before you add extra cayenne pepper.  It can be really spicy. 

 

Enjoy!

 

-Roz