Tuesday, May 11, 2010

Finally!

I'm gonna make curry chicken!

Huh? Oh.

Well, almost finally...

Turns out one family member doesn't find the taste of curry chicken appealing and connects the taste with yaking.

Plan B: How 'bout soup?

Soup it is....chicken with Thai influences...similar flavors without the full curry experience.

And no yaking!

Details?
Here goes:

-In a stock pot, saute 2 large minced garlic cloves and half a thinly sliced onion in olive oil.
-When translucent, add about a lb of thinly sliced chicken thighs (4 or 5 will do).
-Cook almost all the way through then add half a thinly sliced red pepper and a half t tumeric.
-Add 2 quarts boxed chicken stock and about 3 quarters can coconut milk.
-Bring to simmer, then add 1 c frozen spinach, 1 t freshly grated ginger, juice and zest of 1 lime and 1 cubed mango.
-Season with 2 t salt, 1 t freshly ground black pepper, half t white pepper and 1 t aleppo pepper.

Did it satisfy my curry tooth? Big time! And again no yaking...I hate yaking.


And yes, it satisfied my curry tooth!

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