Sometimes, when thinking about dinner and what to make, it helps me to just look in the freezer and see what comes to mind. Yesterday afternoon I looked in and found some Springer Mountain Chicken cutlets and pulled them out to defrost. I started thinking about what might be good with that, and a coconut creamy chicken curry came to mind. I thought I had some coconut milk in my pantry, and whalla! It was there, we were in business. Creamy Chicken Curry here we come…
It was particularly cold out yesterday and something warm and soothing sounded good. I looked in the fridge for the rest of the meal, then the pantry. I found all the items I needed to make a scrumptious meal!
How to make it
As with lots of good recipes, a base of sauteed onions does the trick. So I sliced up the onion and sauteed it in some butter in a saucepan for a good 10 – 15 minutes. I always find it takes some time to get the onions soft and translucent. Sprinkle in a little salt & pepper as well at the beginning.
Open up a can of peeled tomatoes (or any canned tomato, or fresh for that matter, you have at your disposal). I like to get San Marzano tomatoes as they are from Italy. After a little more research, here is why Google says are the best:
“San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count.”.
I like the CENTO brand best, and I can usually find them easily in most grocery stores. You can find them here too if you want to see what they look like or order some.
I chopped up half of the can of tomatoes and then added the tomatoes to the sauteed onions. Add in a tablespoon of curry and a can of coconut soup, and let it all simmer together. Slice up the chicken into bite-size chunks, and then add that to the lightly bubbling mixture. When assembling this all together, it felt a little thin-ish, so I added in about 3/4 cup of heavy cream.
I always have heavy cream on hand as an enhancement should I need it while cooking. It often comes in handy, as it did last night! I also added a little salt and pepper too.
At this point, slice up some green onions that will go on top as a garnish. Cook the chicken for about 10 minutes to be sure it is cooked all the way through! I tasted it after the chicken was fully cooked and it was a little weak on the curry flavor. So, so the last tablespoon went in… and YUM!
Ready to serve!
After my last taste test, I scooped it into some bowls and added the green onion on top. Looks pretty good, no?
I had some Kale ripped it up pretty small and made a salad with avocado. I then added these yummy, Crispy Red Peppers I found at the local Kroger. They are 3 carbs for a tablespoon, so it is low carb and adds a really nice crunch! They are even good as a quick snack – just don’t eat too many if you are living low carb! Here are some just like the ones at Kroger, found on Amazon.
I also used a healthy, homemade-like, great ingredients, Honey Mustard salad dressing that I love and find at Ingles. It is also low carb. I think this dressing can only be found in the south, so my apologies if you can’t find it at your local grocery store – it is excellent! Here is a link to his FB Page.
Creamy Chicken Curry
Servings 4
Author Wendy
Ingredients
1 Large Sweet Onion, Diced
3 Tbsp Butter
1 Small Can or 1/2 Can Large San Marzano Peeled Tomatoes – diced
1 Package Chicken Cutlets or Breasts, chopped into bite size pieces
1 Can Coconut Milk
3/4 Cup Heavy Cream
2 Tbsp Curry Powder – Mild
Salt & Pepper To Taste
1 Bunch Green Onions, chopped
Instructions
Sautee the onion in a saucepan along with some salt and pepper for a good 10 minutes, until tender and translucent.
Add in the tomatoes, chicken, coconut milk, heavy cream & 1 tbsp of the curry. Let all this simmer until the chicken is no longer pink inside, about 10 minutes. Taste and add in more curry to get desired curry flavor. Add salt and pepper as well to taste.
Scoop into bowls and add chopped green onions to the top to serve.
Notes
Curry can have lots of different flavors, and strength in heat as well. I use a mild curry as I can’t take the heat! My mouth gets overloaded with heat and I can’t taste anything else. So I like it mild. But you can get a curry with some heat, a lot of head, whatever you desire. You can also add in hot sauce or anything you like to get the heat you might want. My husband added a chili oil to his to get the head flavor he likes.Also, if you are not eating low carb, this would be lovely over some white rice.