However, I am at all times stocked up on coconut milk, I have enough spices to artfully season the food for a small army for at least a couple of days, and I have chicken thighs and some random vegetables in the freezer. Also it was really cold outside, and I wanted something warm and comforting. (Side note: it SNOWED here! That's not something you see in Mississippi every day...)
I figured it was time to once again try my hand at curry, with a twist... I was out of garlic and onion... and tomatoes... and chicken broth, and there was no way I was going to the store in the cold, so I improvised a tad. Also, feel free to sub in the vegetables that you have around the house!
Golden Chicken Curry with Okra, Cauliflower, and Collard Greens
Prep/cook time: 1 hour
What You'll Need:
- 2 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup cauliflower florets
- 1 cup cut okra
- 1/2 cup collard greens
- 1 14 oz. can coconut milk
- 6 oz. tomato sauce
- 3 T butter
- 1 pickled jalapeno, seeded and finely chopped (optional--can sub with chopped onion and garlic)
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1 tsp curry powder
- 1/2 tsp crushed red pepper (optional)
- 1/2 tsp turmeric
- Salt and pepper to taste
In a large pot, melt butter and saute the chopped jalapeno until fragrant.
Add the chicken pieces and let cook until they are just a little pink.
Add the vegetables, coconut milk, and tomato sauce and give your pot a good stir. (The contents may appear unattractively pink...)
Add all remaining ingredients and stir. Your curry should now be a gorgeous golden color!
Bring the pot to a low boil for about 10 minutes, then allow it to simmer for 20 minutes.
This turned out really well. Much better than I was expecting, for a curry that was thrown together from things I had around the house! It was very spicy, perfect for a cold night, and using okra added a bit of thickness to the liquid. I think my Indian food cooking skills are starting to improve!