This is one of those rare posts that links directly to another, not just references but is sort of co-dependent with it. I used the cabbage steak recipe as the base for this dish instead of rice and it was beyond delightful. The noodle like texture of the cabbage made a great vehicle for the curry sauce while keeping it grain free.
I perused a ton of recipes for this post. You see I wanted something creamy but with no diary, thick but with no flour, quick to make, and with just enough spice to make your taste buds sizzle. Which is apparently a tall order. So I ended up taking a piece of one recipe, a bit of another, and a dash of my own experience to come up with my own recipe. Not to be to self-aggrandizing but this is spot on delicious.
Now I know that seems like a lot of ingredients for any easy recipe but it is all basic cooking techniques. The chopping is really the worst part of it, I promise. Bonus, it takes only one pan so clean up is a snap.
1 onion, diced
4 cloves of garlic, minced
1 inch of ginger, minced
½ a jalapeno deseeded, minced
1 pound chicken breast, cut into bite sized pieces
2 tbsp coconut oil
½ tbsp curry powder
½ tsp turmeric
½ tsp salt
1 cup canned coconut milk (full fat)
1 cup chicken stock
1 tbsp corn starch
2 tbsp cool water
½ cup roughly chopped cilantro
1 lime, cut into wedges
Add one tablespoon of the coconut oil to a large frying pan (I used my 11” All-Clad frying pan) and get it screaming hot. I set my burner temp to medium-high heat for this step. Once the oil is hot and rippling, add the chicken pieces and let them cook till golden brown before tossing them. Repeat the process till all sides have browned, it took three turns for me. Set the cooked chicken aside in a bowl and add the second tablespoon of coconut oil to the pan. Again, get the oil screaming hot till it ripples.
Add the onion and sauté till it starts to brown and soften, about three to four minutes. Turn the heat down slightly to medium and add the garlic, ginger, and jalapeno. Stir constantly till the garlic starts to brown and the whole pan is fragrant. This should take about a minute. (Betty note – I want this scent as a candle. You keep your darn flower scents and give me garlic and ginger.) Add the curry powder, turmeric, and salt and still till the spices evenly coat the onion mixture.
Turning the heat back up, add the coconut milk and chicken stock stirring so as to deglaze the pan. When the liquid comes to a low simmer, add the slurry of the water, corn starch, and salt briskly stirring till combined. Add the chicken back to the pan and cook about 5 minutes till sauce is thickened and flavors have combined.
Serve immediately topped with cilantro and a squeeze of lime. I served this over the cabbage steaks but this would also go great with some cauliflower rice or actual rice, depending on your dietary preferences.
Love and flavor explosions,