I hope that everyone had a great Labor Day weekend! I worked Friday, Saturday, and Sunday, but on Monday Kramer, myself, and a few friends went to a new water park here in Phoenix (you’d think we’d have a ton of them but there are only 2 or 3). It wasn’t as insanely crowded as we thought it would be and it was a lot of fun! There were a bunch of fun water slides and a big wave pool. I hadn’t been to a water park since we moved to Arizona, if you can believe it. The best part is that I didn’t get burned at all, which is an amazing feat for my ridiculously pale skin. Thank you SPF 50!
I made this for dinner the other night and it was a big hit! Kramer usually picks out the things he doesn’t like in curry, but since the curry flavor was just in the shredded chicken, he thought it was incredible, believe it or not. The flavors in this are both strong and subtle, with a touch of sweetness from the coconut milk. The shallots give the chicken a bit of sweetness, too. You can substitute a regular onion if you don’t have shallots, but if you can pick some up definitely do it because they are a delight and I get excited every time I get a chance to cook with them. The smell of them alone makes me hungry! The turmeric and curry powders make this dish a bright yellow color, but don’t let that throw you off! I piled this on top of some roasted bell peppers, squash, and onions, but you can eat it with naan or rice if you prefer. I might even roll it up in a tortilla! If I had leftovers, I think they’d be even better the next day, but all of this was gobbled up the night it was made. Thankfully, it’s easy enough to make again soon!
Your ingredients. I roasted squash, onions, and bell peppers, but you can use whatever vegetables you’ve got hanging around.
Poach your chicken by placing it in a medium pot and filling with water until the chicken is covered. Bring to a boil, then lower the heat slightly and cook for 15-20 minutes, until the chicken is cooked through.
When the chicken is cooked, place it on a plate or cutting board and shred with 2 forks. Set aside.
Chop up all of your vegetables and place them in a large Ziploc bag or in a large bowl.
I tossed my vegetables with peanut oil, a bit of sesame oil, red pepper flakes, salt, and pepper, but you can just use olive oil, salt, and pepper if that’s what you have.
Place the vegetables on a baking sheet that’s sprayed lightly with Pam and/or lined. Place in a 375 degree F oven and roast for 15-25 minutes, until the vegetables are tender.
While the vegetables roast, mince your shallots.
Pour 2 tablespoons of olive oil in a pan and add in the shallots, garlic, ginger, coriander powder, and lemongrass. Cook for about 3-5 minutes, until very fragrant.
Add in the turmeric powder, curry powder, and salt. Cook for a minute or so.
Add in the coconut milk and water and bring to a boil. Add the shredded chicken, mix well, and adjust seasoning to your taste.
Serve on top of your roasted vegetables and enjoy!
- 2 large chicken breasts (a bit over 1 pound)
- 2 shallots, minced
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- 1 lemongrass, bruised (my grocer didn't carry fresh lemongrass, so I used about a teaspoon of a lemongrass paste that I found)
- ½ tablespoon turmeric powder
- 1 tablespoon curry powder
- ½ cup water
- ¼ cup coconut milk
- ½ teaspoon salt (adjust seasoning to suit your taste)
- naan, rice, or roasted vegetables, for serving
- 1 yellow squash
- 1 green bell pepper
- 1 red bell pepper
- 1 medium sized onion
- 1 teaspoon red pepper flakes
- ⅓ cup peanut or olive oil
- 1 teaspoon sesame oil (if you have it, if not, just omit this)
- salt and pepper to taste
- Place the chicken in a medium sized pot and fill up with water until the chicken is covered. Bring to a boil, then lower the heat slightly and cook for 15-20 minutes, until the chicken is cooked through. Remove from the water and place on a cutting board or a plate and shred with two forks. Set aside.
- Heat a frying pan or wok with 2 tablespoons of olive oil, then stir fry the shallots, garlic, ginger, and lemongrass until fragrant, about 3-5 minutes.
- Add turmeric powder, curry powder and salt. Continue to stir fry for a minute.
- Add in the coconut milk, water, mix well and cook until the curry mixture is boiling, let it boil for a minute, then reduce the heat to low.
- Add in the chicken and mix until it is well coated with the curry mixture. Remove from heat and serve with naan, rice, or vegetables.
- Chop all of your vegetables into bite-sized chunks (not too small!). Place them in a large bowl or bag and add in the red pepper flakes, salt, pepper, and oils. Toss in the bowl or seal the bag and shake it all up. Roast in a baking tray in a 375 degree F oven for 15-20 minutes, until tender.