Shopping List
- 6 boneless skinless chicken breasts
- 4 yukon gold potatoes
- 1 large onion
- 1 small head cauliflower
- 1 bunch flat leaf (Italian) parsley
- 1 bunch fresh mint
- Cardamom pods
- 1 jar mild or hot curry paste
- Unsweetened coconut
Pantry Items
- Long grain rice
- Fine sea salt
- Cinnamon sticks
Suggestions
- Wine: A chilled Riesling
- Dessert: Canned Lychees with candied ginger and lime juice
Game Plan:
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble your ingredients
- Prep
- Cut the chicken into 2-inch pieces.
- Peel the potatoes, rinse, and cut them into 1/2-inch cubes.
- Peel and coarsely chop the onion.
- Cut apart the cauliflower florets. Discard the stems.
- Put 2 cups rice in the strainer and rinse it until the water runs clear, or almost.
- Wash and pat dry the parsley, pluck 1/2 cup leaves.
- Wash and pat dry the mint, pluck 1/2 cup leaves.
- Measure 1/2 cup coconut.
- Start Cooking
- Put the rice in the saucepan and cover it with 4 cups water.
- Add 2 tsps. salt, 10 cardamom pods, and 1 cinnamon stick.
- Put the saucepan over medium high heat, bring the water to a boil.
- Turn down the heat so the water is boiling gently, and let the water boil off the rice. About 10 minutes.
- Heat the wok or large saucepan over medium heat until it is hot but not smoking.
- Add the chicken, which will stick to it immediately. This is ok.
- Let the chicken cook until it becomes opaque and begins to brown.
- As it cooks it will give off some liquid, and you can start to stir it. This will take a few minutes.
- Check the rice. If you see holes, cover the rice and turn the heat to low. Set the timer for 10 minutes.
- Add the onion to the chicken and stir it around for a few minutes, then add 3 cups of water.
- Stir in 1/3 cup of curry paste.
- Add the potatoes and bring the liquid to a boil.
- Cover it halfway, so some steam can escape. Let it cook for about 15 minutes.
- When the timer rings, turn off the heat under the rice.
- Quickly sprinkle the coconut over the rice, cover it and leave it alone.
- If the potatoes are nearly tender, add the cauliflower.
- Taste the chicken. If you need more curry paste, add more, 1 tbsp. at a time.
- If the chicken is dry, add another 1/2 to 1 cup water and return to a boil.
- Cook until the cauliflower is tender and the sauce has thickened, 10 to 15 minutes.
- Mince the parsley and the mint and stir them into the curry.
- Taste the sauce and add salt and a little more curry paste, if you need it.
- Pour the chicken into one shallow serving bowl,and the rice into another.
- Stir the rice carefully a few times to mix up the coconut.
- Serve it all up, dinner is ready!
Wow that was fast, let’s eat!
