Recipe #8 - Chicken Curry in a Hurry

Chicken Curry in a Hurry - before & after

I love to start my recipes with a 'before & after' photo.  Just as it can be inspiring to see personal transformations, cooking transformations may inspire you to try something new!

I don't like to cook very spicy so that the kids can also partake.  If you want some fire though, add 1 tsp red chili powder when you add the ginger or 1 whole fresh jalapeno when you add the tomato or spice it up to your own taste.

One technique that I mentioned previously (see Recipe #7 - Indonesian-Inspired Chicken with Snow Peas & Baby Corn) is marinating the protein with cornstarch.  This is an oriental technique that you don't find in authentic South Asian cooking.  But it lends itself to a speedy preparation.  Real Indian curry is simmered for-EVER to produce that awesome flavor.  You know when your curry is done because the oil separates from the sauce (a trick I learned from my in-laws).  To speed things up, I use the cornstarch to tenderize the meat and thicken the sauce.

Indian curry is usually served with rice or flat bread - a refined carb of some kind.  Serve yours with a cucumber & tomato salad or in a lettuce cup for a reduced carb, refreshing taste that won't bulk you up.  Or scoop it up with a reduced carb tortilla.  Cucumber salad is super easy to make: slice up your cukes & tomatoes however you like; then splash with lemon/lime juice & sprinkle on some salt to your taste plus a dollop of Greek yogurt too to cool off the palate.  Done!

Ingredients:
2 tbsp coconut oil
½  white onion, finely minced
2 tsp garlic, minced
2 tbsp ginger, minced
1 cup tomato, diced (I prefer grape tomatoes)
1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
2 tbsp (yellow) curry powder
½ tbsp. corn starch
Drizzle of canola oil (~1 tsp)
1 ½ tsp sea salt (or to taste)
1 tsp Splenda
1 cup unsweetened coconut milk
2 tbsp fresh cilantro, chopped

Marinate chicken with corn starch, curry powder, & canola oil.  Preheat a skillet over medium high heat.  Add the coconut oil and sauté the onion until translucent; add garlic, salt, & ginger and continue to cook until caramelized (slightly brown).  Add the chicken and cook until the chicken is browned on all sides.  Add the tomato, salt, Splenda, and coconut milk.  Reduce heat to medium low and simmer until the chicken is cooked through & sauce thickens.  Remove from heat and stir in the cilantro. 

Original recipe: http://www.eclecticcook.com/quick-chicken-curry/