I was driving home to Connecticut after a long workday in Manhattan, and I got a craving for curry. Don’t ask me why, it has been a long time since I’ve had it. Anyway, I had taken a few chicken breasts out of the freezer to defrost for dinner, so I knew I had that to start with when I got home. I really didn’t want to stop at the store on the way home, because as it is, I feel like I live in the supermarket for work!! So when I got home, I searched my cabinets and refrigerator to see what I could make that would satisfy my curry craving. I had red peppers, potatoes, and coconut milk (the real stuff, not the pina colada kind!) and all the spices I needed. I also found duck sauce which I knew would add a little bit of sweetness and a little bit of tartness. I am all about quick meals during the week, so here goes—Cathy’s Curry in a Hurry! Serve it over brown or white rice.
Curry in a Hurry
Makes 2 servings (recipe can be doubled)
3 tablespoons olive or vegetable oil
4 baby Yukon gold potatoes, cut into 3/4-inch pieces
1 small red pepper, thinly sliced
1 small onion, chopped
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 pound boneless, skinless, chicken tenders, cut into 1/2-inch pieces
1 teaspoon duck sauce
1/2 cup coconut milk
– In large skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes, red pepper and onion; cook, stirring, until vegetables are tender, about 10 minutes. Add garlic; cook 1 minute.
– To vegetables in skillet, add curry powder, coriander, cumin and salt; cook, stirring, for 1 minute. Remove mixture from skillet.
– Add remaining 1 tablespoon oil to skillet; heat until hot. Add chicken; cook, stirring, until chicken is cooked through, about 8 minutes. Stir in duck sauce.
– Return vegetable mixture to skillet. Stir in coconut milk; cook and stir until heated through.
– The next time you get a craving for something, rustle through your kitchen and see what you can find. It’s creative and fun to put ingredients together—and even more fun to know you came up with your own creation!
– Real coconut milk can be found in Asian section of your supermarket.
– If you have frozen peas, throw a handful into the skillet with the coconut milk.