First off, I want to thank everyone who’s reads, follows and support this little blog of mine. I started this to stay motivated to keep cooking and try new recipes. The fact that I now have a rapidly growing social media following and all this amazing feedback from family, friends and strangers alike is un-be-lievable. It’s encouraging and humbling. I’m just so glad you like me, you really like me!
My last post was a milestone: my 50th post! Not bad, since I only started this project last January. Do you remember what my first post was? Well, if you don’t, I’ll give you a hint. It’s in the title. Coconut curry chicken.
I’m trying to start a little weekly ritual of making dinner for some of my girl friends who also had their significant others deploy recently. When I am cooking for other people, I feel like it’s not really the time for experiments. I like to do recipes that are tried and true, but after making them so many times, they tend to change and evolve a bit.
It’s been the better part of a year that I have been working on this blog. It’s not really a surprise that time and experience have improved my cooking, so I want to do some posts where I go back and revamp some of my older recipes, ones that you folks may have missed way back when.
I’m not saying the originals aren’t any good. In the case of the coconut curry chicken, I actually just added onto it, making it a little more complex.
For reference, here is my first blog recipe. I didn’t really talk much back in the old days, huh? I guess I’m getting less shy.
And here is the version 2.0!
Yields about 6 servings.
- 2 Tbsp vegetable or canola oil
- 1 shallot, minced
- 4 garlic cloves, minced
- 1/2 yellow onion, sliced into thin wedges
- 4 celery stalks, sliced
- 4 carrots, peeled and sliced
- 2 bell peppers, sliced into thin strips
- 3 tsp garam masala*, divided
- 2 tsp curry powder
- 1 tsp cayenne
- 13.5 oz coconut milk
- 6 oz tomato paste
- 6 boneless, skinless chicken thighs, cut into bite size pieces
- salt & pepper to season
- Heat the oil over medium heat in a large saucepan. Add the shallot and garlic, stirring for about a minute until fragrant. Add onion, celery, carrot and peppers. Cook for 3-5 minutes, stirring occasionally, until slightly tender.
- Add 2 tsp garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste. Cover and simmer for 2 minutes.
- Put the chicken into a slow cooker, and season with remaining tsp of garam masala, and a dash of salt and pepper. Pour the sauce and veggies over the chicken, and cook on low for 4 hours. Serve over rice with an optional garnish of fresh parsley or cilantro.
*If you are having trouble finding garam masala at the store, you can make your own. I have used this recipe when I was in a pinch.
I love to break out my slow cooker when fall rolls in, even though it is still in the high 70’s where I live. I just can’t control my New England roots. No joke, October 1st I was loading all this into the cooker while sipping a hard apple cider, pretending the palm trees were changing colors.
For the record, this recipe does not have a strong coconut flavor. The coconut milk thickens the sauce in place of something like heavy cream and adds a subtle sweetness. Actually, if you took the chicken out of this dish, it would be vegan/vegetarian.
Again, there is nothing wrong with my first post. Consider that the express version. This new take definitely has more prep involved with all the extra vegetables. Try out whichever way works for you! I’m just a sucker for all the great produce still available here in California. I get so happy seeing all the colorful veggies sizzling together in the pan.
I’m excited to revisit some more recipes with everyone! Time to get back to work, browse through my blog and see what else I can come up with. Hopefully I’ll be back soon with another recipe!