I know my website features mostly ideas for the seasons & holidays,
but in between all of that, I enjoy cooking!
This is a recipe I’ve been
making “tweaking” for a few years
and I think it’s finally reached perfection… at least for my taste…
so it’s time to share!
You can make a vegetarian version if you so choose (by leaving out the chicken) & it will have the same great flavor! 🙂
And if you are like me and try to choose products/brands that are the lowest in sodium (where applicable),
I have spent a lot of “label study time” in that area so you may want to purchase the same brands I show in this recipe breakdown.
And I’ve also incorporated several healthy ingredients without sacrificing taste.
Two standouts are the spices TUMERIC and CUMIN.
Research is showing more & more positive reasons to use these ingredients in your recipes as much as possible.
And from what I have read, pairing it with black pepper (during the cooking process) is the key to unlocking Tumeric’s health benefits.
So, tasty AND healthy? What more do we need, right? 😉
This recipe will feed apx. 6, but keep in mind that they may want seconds! LOL
STEP ONE INGREDIENTS & DIRECTIONS:
Because it takes the longest time to cook, get your rice started.
That way, the rice should be ready about the same time your curried chicken is ready.
🙂 Don’t you love it when a plan works out? 🙂
I usually make about 8 servings (of rice) so we don’t run out and if you have leftovers,
it freezes pretty well so you’ll have extra on hand!
I have found that the Brown Organic Jasmine has the least amount of carbs, etc.
Plus, it’s gluten-free if that’s a diet concern for you.
STEP TWO INGREDIENTS & DIRECTIONS:
Wash then, pat dry
1-1/4 to 1-1/2 lbs. boneless, skinless chicken breast, tenderloins, etc. (I use organic, free-range when possible)
NOTE: You will be cutting it up into bite-size pieces, after cooking, so choose the cut that’s the most affordable.
Sprinkle one side with
Tumeric, Black Pepper (not pictured), Salt-free Chicken Seasoning Blend and Ground Cumin
In a separate frying pan
(mine is 10″ in diameter & a couple of inches deep)
add apx. 2 heaping Tablespoons of Coconut Oil or 1/4 cup of Olive Oil (choose your favorite!)
Optional: add-in a tablespoon of real butter too, for a little more richness, if you’re not watching the fat and calories too much.
Once your pan is heated to medium, add the chicken pieces (unseasoned side facing up)
and sprinkle the same 4 seasonings on the unseasoned side of the chicken.
Brown the chicken pieces on both sides, turn down the heat to low and turn them every so often.
Once your chicken is cooked thoroughly, remove it from the frying pan.
After about 15 minutes, cut up the chicken into bite-size pieces and set aside.
STEP THREE INGREDIENTS & DIRECTIONS:
CHOP at least 1/2 large Sweet White Onion or 2 Shallots (choose your favorite & add more if you like!)
SLICE OR CHOP 2-3 Large Cloves of Garlic (add more if you love it like I do)
and SLICE 6-7 small red, yellow & orange peppers.
(I purchase the bag of small mixed peppers because I find it is the most affordable “organic” choice)
OPTIONAL Veg Ingredient: Sliced, Chopped or Quartered Mushrooms.
(My favs are Baby Bellas or White)
Add these vegetable ingredients to your frying pan and
saute them, over low heat, until tender (apx. 6-8 minutes).
If needed, add a little more oil during the cooking process because you don’t want your veg to taste overcooked or burn.
STEP FOUR INGREDIENTS & DIRECTIONS:
Add 1 to 1-1/2 cups of white or dark red wine or mix the 2
Also add 1 to 1-1/2 cups of salt-free Chicken Stock
Finally, add half of a 3.5 oz. jar of capers, draining & rinsing them first.
Simmer the STEP FOUR ingredients (over medium-low heat) for apx. 15-20 minutes to cook down the liquid.
And now, for the sass & creaminess…
Using a fork, whisk in apx. 3 (slightly heaping) Tablespoons of Stone Ground Dijon Mustard to your simmered liquid
Next, add apx. 1/2 cup of sour cream (use light if you’re watching fat content & calories)
Psst…. if you want to indulge a little, also add a couple of splashes of whipping cream – I’ll never tell! 😉
Whisk the cream(s) in well
Add your cut-up chicken pieces back in and simmer on Low for 5 minutes or so.
Just check out the creamy YUMMI-ness!
Serve the creamy part over the rice and add a green veg on top or on the side
(like Peas, Broccoli, Green Beans or Asparagus) for even more healthy goodness & fiber.
Oh, and a slight sprinkle of Parmesan cheese won’t hurt, right?
Get ready for compliments and health benefits!
And don’t be afraid to change up the ingredients to make this recipe your own. 🙂