Curry in a Hurry

Today I was visiting with a friend of mine.  It was 4 o’clock and our kids were busy playing.   She asked what I was making for dinner tonight and I had no idea.  This is a frequent occurrence, and I’m sure I’m not alone.  She gave me her box of Golden Curry Sauce Mix and told me I should try it out.  I was very pleasantly pleased with the easy goodness it provided.  I really love all my curry recipes but I know that most good curry’s require a lot of ingredients and some devoted time.  Today I stepped into my kitchen at 5PM with a baby hanging out at my feet and occasionally in my arms and miraculously a nice curry dinner was ready to eat at 5:40.  Voila!  I now have a new product that I will be keeping in my cupboard for last minute meals.  So, here’s what I did:

Curry in a Hurry

2-3 lbs. Chicken Cubed

3 potatoes peeled and cubed

3 Tbsp. butter

1/4 cup onions chopped

14 oz. can of coconut milk

1/2 empty coconut can of water

1/2 red pepper sliced

1/2 green pepper sliced

chopped carrots or other veggies (optional)

3.5 oz Golden Curry Sauce Mix

Put chopped onions, butter, chicken, and potato into a large skillet and stir-fry for 3-5 minutes.  Add other vegetables, coconut milk, and water and bring to a boil.  Reduce the heat, cover the skillet, and let it simmer for about 10 minutes, or until the chicken and potatoes are tender.  Break the Curry Sauce Mix into pieces, put into the skillet, and stir until it has melted into the mixture.  Now let it simmer again for five minutes and serve it hot over rice or noodles.  Yumm!

Simple Coconut Chicken with rice and carrots

I recently started grocery shopping smart using  It’s awesome!  They’re not nationwide yet, but I think they’re spreading in 2013.  The website price matches using several local stores and lets you know what the best price is for everything. They also provide meal plans and recipes that go along with the best price steals of the week.  I tried this recipe out, with a lot of hesitation, because it actually seemed to easy to be a good curry.  It was great!  No, it wasn’t gourmet or the best curry recipe I have, but its EASY and worthy of scooping up seconds.  It is Brett approved too (my hubby is really picky) which says a lot.  Good luck and happy cooking!


Simple Coconut Chicken with rice and carrots

2 T. olive oil
2 boneless skinless chicken breasts, cut into bite sized pieces
2 T. onion, minced
1 T. minced garlic
15oz. Can light coconut milk
1 1/2 c. brown rice (or white rice)
2 c. carrots, cut into bite sized pieces
2 T. curry powder
2 T. brown sugar (optional if you like sweet & savory flavor)
Salt & pepper to taste
Dash of cayenne pepper

In a Dutch oven or heavy duty sauce pan, heat the olive oil, then
sauté the chicken pieces with the minced onion and minced garlic
until they are brown on all sides.
Pour in the coconut milk with 2 cups HOT water. Bring to bubbling
and then add the rice, carrots, curry powder and brown sugar.
Bring to a boil, then reduce the heat to medium, cover and cook for
45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20
minutes if using white rice.)
Remove from the heat to prevent overcooking the rice. Let cool
slightly before serving. Serves 4.

**Note:  I’ve posted the recipe exactly as it appeared on deals to meals.  When I made it I added cashews just before serving and I think it made all the difference.  Cashews just make everything better:)

Indian Chicken Curry

I will forever be grateful to my oldest sister, Holly, who told me that I had to buy turmeric and coriander because it was a MUST.  These might seem like unusual spices, but once you have them you won’t ever part.  I frequently add them to casseroles, meats to grill, and other random things like rice.  So get them and love them! This recipe may take some time (most of which is just checking the simmering pan between a load of laundry or vacuuming the floor), but it is otherwise very simple.


 Indian Chicken Curry

4 semi-thawed chicken breasts (cut into 1/4s)
1 tsp salt
1 small onion, sliced
1/2 cup shortening
1/4 tsp turmeric
1/2 tsp cayenne
2 Tbsp. curry powder
1/2 garlic pod pressed (yes, this is a lot of cloves)
2 Tbsp. coriander
1 can (6oz) tomato paste
1 can (5.5 oz) tomato juice +  one can water
1 potato – or sweet potato (washed, peeled, and diced into bite size cubes)
opt. coconut milk

Brown onions in shortening. Add tomato paste, tomato juice, garlic, and spices. Cook 2 minutes. Add chicken and potato then stir about 15 minutes on medium heat. Cover and let simmer 1 -1 1/2 hours.  Add as much or as little coconut milk as you’d like (see notes). In the photo above the curry in focus is my husbands plate without coconut milk and my dish in the back has it included. Before serving add cashews.

My notes:  If it looks like there aren’t enough liquids or like it’s burning to the bottom just add some water or coconut milk.  Just check it occasionally, I notice that if I put the heat up a little too high it tends to stick and dissolve the liquid fairly quickly.  This will be pretty spicy, so if you want to tone it down a notch add about half a can of coconut milk halfway through simmer time and then the rest of it a few minutes before you are ready to serve.  The consistency will be a little runnier, but still delicious!


Bonus Recipe:
This is the yellow rice you see in the picture.  Minute Rice can look fancy too:)

Coconut Rice

Follow the instructions on your minute rice box for the serving size you want, but this is what I made:

1 cup coconut milk
1 cup water
2 pinches turmeric
2 cups minute rice

Bring coconut milk, water, and turmeric to a rapid boil.  Add in rice, stir briefly. Cover pot and remove from heat.  Wait 8 minutes and voila!