Today, I’m sharing with you my curry recipe. I call it Sukie’s Curry in a Hurry – because as a full time working mom, I still want to make good meals for the family but they gotta be good and quick!
1.5 – 2.0 lbs of chicken breast cut into chunks (now you could use pork/beef/or vegan – totally up to you)
2 yams peeled and chopped into chunks
1 onion cut into chunks (don’t you like how technical I’m am)
2 cans of Coconut Milk (see picture below on the brand I use)
1 can of low sodium Chicken broth (now if you’re pork/beef use Beef stock and vegan go with veggie stock)
Salt & Pepper
- Get a huge pot or frying pan and coat the bottom with olive oil. How much you use it dependant on you. I usually use 2tbs
- Throw the yams and onion in and season with salt & pepper should look like below:
- Stir occasionally
- Cook til yams get a bit of brown around them like so:
- Season the chicken with salt and pepper and throw them on into the big frying pan/pot you’re using.
- Stir occasionally
- Once the chicken is mostly cooked or white (it still can be pink, you just want some of the edges to be cooked) add in 3-4tbs of the curry paste – the more you add the spicier it will be. I usually add in 4tbs.
- Stir and make sure most of the yummy good stuff gets coated (30-60secs of stirring folks)
- Add the 2 cans of coconut milk and the one can of brooth
- Simmer for 30-40mins (depends on your yams, once you can stab the biggest one through with a butter knife it’s done)
- (Optional if you want it to burn) Add a couple squirts of the Sriacha Hot Chile sauce
- Taste and salt and pepper to you taste buds desire. (you should be doing this throughout anyway to make sure you’re not way off)
Normally I serve the curry like a soup or over rice. I like have a hearty piece of bread to sop up the yummy broth! Also add other veggies as you see fit – I could see additions of chickpeas or peas. If you don’t like yams put potatoes really whatever floats your boat.