Okay so I am not Indian or Thai, but apparently my Curry Chicken & Jasmine Rice is delicious enough that almost every man I’ve ever cooked it for has become a serious boyfriend. I’m not even kidding! LOL! My curry doesn’t come out of a jar or can, I actually blend the seasonings with oil and Coconut milk. I’m not calling it authentic because I literally created the recipe myself with what I thought would be in a homemade curry and began making it. It’s been a hit ever since. Try it out and see how you like it. And if you have a date, put a little extra love and time into it and see where it gets you. Now if you have the man and the children, this is good for the whole family. My two-year old loves it! And it’s easy on my colitis, actually it’s got some good antioxidants and anti-inflammatory elements for those with autoimmune diseases. Once again, you know I’m not the measuring type of girl so use your best judgement and taste. Also if you have someone with a peanut allergy or you don’t like peanuts, you can omit the peanut sauce.
You can grind all your spices yourself or buy them as such. I use ground curry as the base, so this is something you want to use the most of.
curry: at least a Tbsp for curry sauce
cumin: at least a Tbsp for curry sauce
clove: at least a tsp for curry sauce
all spice: at least a Tbsp for curry sauce
ginger: at least a tsp for curry sauce
smoke paprika: at least a tsp for curry sauce
nutmeg: at least a tsp for curry sauce
cinnamon: at least a tsp for curry sauce
black pepper: at least a 1/2 tsp for curry sauce
salt: at least a 1/2 tsp for curry sauce
lemon pepper: at least 1/2 tsp for curry sauce
Raisins or Dried Cranberries
Chicken (whatever parts you want. A whole cut up chicken, wings, legs, quarters, etc)
Pre Heat your oven to 400. Rough Chop Cauliflower, Carrots, Potatoes & Onions into large portions or small quarters. Put Chicken in a bowl and season with Olive Oil, Salt, Garlic Powder, Onion Powder, Black Pepper, Cumin & a little Curry Powder. Place in a pan with Carrots, Onions, Potatoes & Cauliflower. Then cover with foil and bake. Start your Jasmine Rice. Pour your Olive Oil into a sauce pan on the stove top and add your garlic to oil and sauté. Once garlic is translucent add all seasonings for the curry sauce base. Make a paste and add more seasonings to your taste/liking. Once the pastes is made add your coconut milk, at least two cans full and turn heat down to low/medium. I usually have to whisk to get everything fine and blended properly. Whisk in peanut sauce to thicken and honey for a slight sweetness. Add Raisins or dried cranberries. Then squeeze in half a lemon. Let heat up and cook for about 20 minutes, continue to whisk and stir. Turn off heat. Check on your chicken. If it’s cooked almost through remove foil and cover with curry sauce. Mix chicken in sauce and then place back in oven to finish cooking with top/foil off the pan.
Serve over rice. You can serve with raw almond slivers, thinly sliced green onion or raw chopped cashews.