Recently I stretched my foodie limits to include Indian cuisine.
Okay so I made a pot of soup.
But really, the main fare in this household are things we know and love, like imitation Chipotle-style rice bowls, raw summer meals, and of course corn bread salad. Our community group eats a pot-luck style meal every other week together and we try to have a cohesive theme. Enter Indian.
I should note, also, that just about everyone else in our group are foodies, too. Either they love to cook or they love to eat well or both. I needed something easy and healthy to put on my repertoire. My friend R's pinterest board included a title of 3 things I like: Coconut.Chicken.Curry.(soup...okay four). I went to the site it was originally snagged from, Cooking for Seven, and made it for our guests. Here's the recipe, and as usual, I did not follow it well. If you want the original, click on the last link. My differences: more onion, more curry, add garlic, butter instead of oil.
- butter, 4 tbsp
- 3 chicken breasts, cut into tiny pieces
- 2 yellow onions , chopped
- 1/2 tsp ginger
- 5 cloves of garlic, minced
- 2 cups chicken broth
- 1 can coconut milk
- 2 tbsp curry
- 1 jalapeno, seeded/minced
- 2 tbsp lime juice
- 1 small green pepper, chopped
- 1/2 c chopped cilantro
- 1/2 c coconut flakes
- 2 c cooked jasmine rice (optional)
1) Cook chicken in butter with onions, garlic, ginger, salt & pep to taste
2) Add broth, milk, curry, jalapeno. Bring to boil, then turn down to a simmer over med. heat. Add bell pepper, and cilantro. Simmer for a couple of minutes.
3)Spoon into bowls over cooked rice, add coconut to top for garnish and eat.
This was probably a 'safe' way to go with trying Indian, since I thought it was a bit bland, but still good enough and of course with the rice; satisfying. If you're expecting a lot of hot spicy-ness, look elsewhere, as this is a mild soup. I think my kids liked it. I think if I made this again, I'd half everything, take out the chicken, and mix it with the rice as a rice side-dish.