Chicken Points Curry

Post author:Angel
Post published:March 13, 2021
Post category:Dinner / March 2021 / Uncategorized
Post comments:1 Comment

Curries is a common term for a spiced – not necessarily “spicy” stew from most parts of the Indian continent. There is no “right” recipe, every household would probably have their own variation. “Curry powder” if you read the label is actually a premade blend of spices you probably already have – ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

Breakfast was Bacon Egg Hashbrown

Lunch Sweet & Sour Pork

The players. Chicken breast “points” – these are the pointy ends of the breast from 2 Chickens $10 – 30 servings. Onion, garlic, ginger. Dice tomatoes, coconut milk, fish sauce, smoked paprika, curry powder and turmeric.

One chicken had larger breasts than the other. As you can see each pack had one larger piece and one smaller to equal 4 ounces. Pat them dry.

Dice the chicken into bite size pieces. Small dice some onion and garlic.

Heat butter and oil in a hot pan and add in the diced chicken.

Get a little color on the chicken. Not too much as you don’t want them to over cook and get dry.

Reduce heat to low and add in 1 1/2 cup diced tomatoes. These are fire roasted with garlic, just because that is what was on scratch and dent sale, and hey, more flavor is always good. Fish sauce, paprika, curry powder & turmeric – about a teaspoon each to start. Simmer for about 10 minutes.

Zest a lime into the pan. Squeeze 1/2 the lime into a small bowl or ramekin.

Dissolve 1/2 tablepoon corn starch into the lime juice, stir in to the curry to thicken.

Simmer another 3-5 minutes, check for flavor – if you like a bit more kick add cayenne to taste.

Serve over Rice for Burritos and the Freezer.

Two grab-n-go lunches with a portion of rice.

Save the remaining tomatoes and coconut milk in the fridge. We will use both soon.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.