Chicken Curry with Carrot & Ginger Recipe
- 2 x 5 ounce chicken breasts
- 1 tablespoon peanut oil
- salt and pepper
- 1 red onion
- 1 Jalapeño
- 6 cloves of garlic
- 2 tablespoon ginger
- ½ cup water packed roasted red peppers
- 2 cups carrot
- 1 cup snap peas
- 2 tablespoon curry powder
- ¼ cup light coconut milk
- ½ cup chicken stock
- ½ cup jasmine rice
- ½ cup green onion tops
- ½ cup cilantro
- 1 tablespoon sambal (can sub with chili-garlic)
- 1 tablespoon lime juice
- Preheat the oven to 400°F
- Heat ½ tablespoon of peanut oil on high.
- Season the chicken with salt and pepper and sear on both sides once the oil starts to lightly smoke. Make sure its nicely browned on both sides and remove to a plate.
- Add the remaining ½ tablespoon of peanut oil into pan.
- Sauté the diced red onion, minced garlic, minced ginger, diced jalapeño, and diced roasted red peppers for about 5 minutes, or until slightly browned and beginning to become tender.
- Add salt, curry powder, coconut milk and chicken stock and bring to a simmer over high heat.
- Steam the carrots and snap peas until tender, in a separate pan.
- Add the chicken into into the vegetable pan, cover and place in the oven for 45 minutes.
- Cook the rice according to the directions provided on the packaging.
- When the chicken is ready, remove from the oven, and separate chicken from liquid and set the breasts on 2 plates.
- Place the carrots, snap peas and liquid in the curry pan into a blender and puree for 1 minute.
- Add the green onions, cilantro and puree 20 seconds more.
- Season with Sambal, Lime Juice and Salt to your own personal taste.
- Spoon ¼ cup of the sauce over the chicken, vegetables and rice.
- You can use a multitude of different seasonal vegetables in this curry (this one in particular works extremely well with winter squash or yams if carrots weren’t looking the best at the market).
- Subtract 1 Block if you substitute the rice for Cauliflower rice (its free!)