There is something about the warm, earthy, pleasantly sweet heat that warms one's soul through & through. Always receiving many thanks, this is a dish I can visit & present again & again.
I almost always make my own curry sauce using whatever curry powder I have in the cupboard, but this time around I picked up a jar of Korma curry in the International food isle of my grocery store.
Along with a jar of premade sauce I 'stretched' it by adding a bit of flour, coconut milk & water.
4lbs boneless chicken breast, cut into 1-2 inch strips
1 yellow (or green) squash, chopped fine
1-13 oz jar coconut Masala sauce
1 tbps curry powder
3 tbsp. flour
1 tsp salt
1 c water
1 c lite coconut milk
Whisk together, curry powder, flour, salt, coconut milk, and water. Set aside. Brown chicken in heated med-high skillet with a splash of olive oil. Once chicken has lightly browned, add squash, cooking for about 3 mins. Add prepared jar of masala sauce to browned chicken, stir in whisked curry mixture. Turn down heat to low, simmer for about 10 mins.
In sauce pan, add 2 cups rice to about 3 cups water. Bring to boil then simmer for about 10 mins, or until desired doneness. 1 min before removing from heat, stir in 1/2 cup chopped green scallions. Cover until serving.
|Cut chicken into bite sized pieces. Always use a separate cutting board when cutting meats.|
|While browning meat bring rice to a boil then simmer over very low heat about 10 minutes for jasmine rice.|
|About a min or two before removing from heat stir in half a cup of sliced scallions. Cover until serving time.|
|Brown meat until most of pink is gone & is lightly browned in spots.|
|I find it's relatively easy to get away with serving a vegetable to the critters if my choice is yellow squash. It absorbs the flavors & is perfectly masked by the yumminess. Add this to the browned chicken & cook for about 3 min.|
|Add the jar of Korma, coconut-flour-water mixture.|