Tag Archives: curried chicken rice

Curry!!!

I made up a batch of Curry Powder the other day.

  • 2 tablespoons ground corriander
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon dried mustard
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cardamom

Then from that I made Coconut Curry Sauce

  • 1 tablespoon avocado or other cooking oil
  • 1 teaspoon red pepper flakes
  • 2 cloves minced garlic
  • 2 tablespoons curry powder
  • lemon zest from one small lemon
  • 1 can coconut milk
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • fresh chopped basil or 6 frozen basil cubes

Add oil to pan, saute red pepper flakes and garlic until fragrant. about 20-30 seconds. Add curry powder and stir and cook for a minute or so. Add two tablespoons of coconut milk to a teaspoon of corn starch and mix well and set aside. Add the rest of the coconut milk to the pan along with the lemon zest, soy sauce and sugar. Bring to a simmer and let cook for several minutes. Not all coconut milk is the same and a good coconut milk will turn into a nice thick sauce while some remain more liquid, they both taste the same in the end. Remove from heat and add basil, I used some frozen basil cubes for mine.


Curried Fried Potato Salad = comfort food

  • 2 tablespoons Avocado oil or other high heat oil
  • 1 large russet potato, diced into small bite sized cubes
  • 1 shallot, diced
  • 1/4 cup cashews, toasted
  • 1/2 cup coconut curry sauce, heated

Heat oil in pan, add potato and onion and cook until crispy and browned, about 10 minutes.

One the side toast the cashews in a pan and set aside (Essentially you are making breakfast potatoes.) Once cooked remove from pan to a bowl, add the toasted cashews on top and pour 1/4 – 1/2 cup coconut curry over the top depending on serving size.


Then the next day I also made Curried Chicken Rice from the same batch of coconut curry

  • 1 cup of dry rice
  • 1 1/2 cup water
  • 1/4 cup cashews, toasted
  • 1 left over chicken breast, diced into 1/2 inch pieces
  • 1/2 cup peas
  • 1/2 cup coconut curry
  • 1 avocado, diced

Make the rice. While it is cooking chop the chicken breast, toast the cashews in a dry pan, prepare the peas depending on if they are canned or frozen. When the rice is done cooking, mix the rice, cashews, chicken and fully combine, then fold in the peas(gently if they are soft). Mix in diced avocado directly to the serving bowl just before being served.