A Happy Compromise

Mr. J spent two tours in the West Pacific and while there he grew a great love for Curry.  I on the other hand, am still trying to like curry.  Let's just say I am having a rough time.  It doesn't help that I had a bad experience while pregnant with our sweet baby a.  Let's just say baby a does not like curry.

While planning our weekly meals via pinterest, I saw this recipe and immediately knew Mr. J would love it.  It looked just like curry.  I being the loving wife that I am :) decided we would give it a try.  What a great compromise!  It is almost like curry, only there is no curry!  It was great!  We loved it!  And will for sure being keeping this recipe!  I know that this recipe looks like there are a lot of ingredients, but it didn't seem that way when cooking it. Don't let that scare you off!  I hope you enjoy it as much as we did.

Coconut Ginger Chicken and Vegetables

Adapted from: Simple Bites

Ingredients 

• 4 cloves garlic, peeled
• 2 inch cube of ginger, roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 chicken breast, cubed (I used two very large)
• 2 cans coconut milk, not shaken
• 2 tablespoons cornstarch
• 1 can of baby corn cobs
• 1 cup of frozen stir fry vegetables of your choice

Spice Blend

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon salt

Instructions

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• In the bottom of a dutch oven, or large pan, heat olive oil and melt butter.  Add pureed aromatics and stir well.  Cook for a few minutes, then add spice blend.  Cook for 2-3 minutes, stirring constantly.  
• Move aromatics to one side of the pot and add chicken cubes.  Cook until chicken is cooked through.  Stir to mix well with the spices that are on the side of the pot.  
• Open the cans of coconut milk and remove the cream from the top using a spoon.  You should have about 1 cup.  Set aside.  Pour both cans of the coconut milk over the chicken.  
• Drain the corn cobs and chop in half.  Add to the pot.
• Place lid and good on medium-low for 30 minutes.
• Whisk cornstarch with the coconut cream until smooth and then add to chicken after 30 minutes. Stir well.  Add the frozen stir fry vegetables.  Stir.  Cook for another 30 minutes.
• Enjoy! :)

We servered with a side of rice.

Happy Monday!