For the better part of two years, I was enrolled in a Master’s program for Educational Leadership. This experience started two summers ago with an online course on leadership within the organization. I was in California visiting my parents for the majority of the time, but our class “met” twice a week–I was generally in my parents’ garden with a cold beverage in hand. For one assignment, we had to visit an organization and write a paper about our impressions and experience. What did I pick? The vet and Quincy’s experience getting neutered. We then had to give an online presentation about our project, so I spent 20 minutes or so talking to individuals across Alaska about how comfortable the vet made me feel before Quincy’s precious jewels were removed. (In reflection, it is impossible (and hilarious) to believe that I actually did this.)
Little did I know at the time of this captivating presentation that one of the other class participants (who certainly thought I was a complete wacko) would become a very dear friend, my seat-mate for two years of classes together, and a teacher that I greatly respect. How does any of this have to do with chicken curry, you ask? He asked me to make a chicken curry recipe without coconut milk and post it. So I did.
This dish is tasty, flavorful, healthy, and quick! All of my favorites! Instead of the heavy, calorie and fat laden curry we traditionally enjoy (because it’s delicious), this is lighter, includes many vegetables, and is served on a bed of roasted asparagus instead of on rice. I used only dry spices found at a regular grocery store, so it isn’t even fancy–although its flavor lends one to believe otherwise. It has the perfect amount of curry and the perfect amount of kick. This will certainly become a regular in the rotation at our house.
Thanks Ed Leadership Partner in Crime for the inspiration. I can’t wait to hear what you think! Maybe we should discuss the results at Humpy’s sometime soon. 🙂
To everyone else, I know you will love it too.
Chicken Curry without Coconut Milk:
(The ingredients are listed, but the amounts of each are really up to you. I mentioned approximations of what I used.)
- 2 chicken breasts, cut into inch-ish cubes
- 1/2 of a large sweet onion
- 2 yellow peppers, loosely chopped
- 4 small carrots, peeled and chopped
- 2 cans of no salt added diced tomatoes, drained
- about a tablespoon of chili powder
- a dash of cayenne
- probably 2 tablespoons of curry powder
- one bunch of asparagus
- green onions, diced (optional)
- plain greek yogurt (optional)
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick tinfoil. Line the asparagus on the pan. Cover with a little olive oil (I used basil-infused) and use your hands to rub it all in. Sprinkle with sea salt and pepper. Cook for about 20 minutes, or until your desired done-ness.
- While the asparagus is roasting, cook everything else.
- In a medium skillet, add a dollop of olive oil (again, I used basil-infused) and heat pan to medium-high. Add the chicken and cook until done. (You can cook the chicken however you like.)
- While the chicken is cooking, add another dollop of olive oil to a a large skillet heated to medium-high.
- Add the onion, peppers, and carrots. Cook until soft. You may need to add a little water to prevent sticking and to help with softening.
- When the veggies are almost soft, add the tomatoes.
- Add the spices. Stir and let cook for a few minutes.
- Taste. Adjust spices if needed.
- Add the cooked chicken and mix well.
- Again taste and adjust spices if needed.
- Serve on top of the roasted asparagus. Top with green onions and a dollop of greek yogurt.