Chicken Curry with Basil and Garden Vegetables

Monday, June 15, 2020

Chicken Curry with Basil and Garden Vegetables

I am always ready to try new things and curry has been on my crave list.This recipe is from HBH and was very good

Servings: 4

Prep time: 15

Cook time: 25

Fresh Ingredients:

1 pound boneless chicken breasts, cut into 1 inch chunks

2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

juice and zest from 1/2 a lemon
1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn
2 cups cooked basmati rice ** Or make fresh According to package directions

Pantry Ingredients:

1 1/2 tbsp yellow curry powder

1 tsp ground turmeric

1/4-1/2 teaspoon cayenne pepper

kosher salt and black pepper

3 tbsp sesame oil or extra virgin olive oil

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

toasted sesame seeds for serving

Instructions:

In a medium bowl, place the chicken chunks. Mix together the curry powder, turmeric, cayenne, salt, pepper, and a splash of the olive oil. Mix together thoroughly, set aside and heat your pan.

Over medium heat, add about 2 tbsp olive oil, add the chicken and allow it to cook through and begin browning. It's important to stir every few minutes so all pieces have a chance to touch the bottom of the pan for browning, usually about 10 minutes.

Add the shallots, and allow to cook for an additional 2 minutes, then add the corn, zucchini, cook for 2 minutes. Add the garlic, ginger, red pepper flakes and cook for an additional 10 minutes. The zucchini will release too much of it's water if your heat is too low, so you may need to turn it higher for a few minutes.

Add the coconut milk, and thin with water if needed. Bring the mixture to a simmer and cook for 10-15 on low heat. Before serving, stir in the cilantro and basil, and sprinkle in the lemon juice.

For Serving:

Divide the rice among your bowls, add the amount of chicken you desire, sprinkle with sesame seeds if that is your thing.

Tinks Kitchen