I think I inherited my love of curry from my Dad, who enjoys cooking and shares the cooking duties with my mom. As far back as I can remember, we had some form of curry and chicken at least every week, sometimes twice a week. I’m not sure where my Dad got his love of curry from, his parents were both born in Holland and ate meat and potatoes at almost every meal.
I’ve been cooking with chicken thighs these days – I like that they’re moister and cheaper than chicken breasts. I usually use a kitchen scissors to cut them up in bite sized pieces. They work well for this recipes, and a pack of eight makes enough for our family of 5, plus leftovers for lunch the day after.
Thankfully, it seems as if my kids have also inherited my love of curry! It’s one of those meals that all of them will eat without any complaints, in fact they almost always ask for seconds. I usually serve this meal with brown rice or cooked quinoa and a healthy helping of fresh chopped veggies on the side.
- 2 Tbsp. coconut or olive oil
- 1 medium onion, chopped
- 10 white mushroom, sliced
- 4 chicken breasts or 8 chicken thighs
- 1 tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. nutmeg
- 2 cans full fat coconut milk, or 1 can full fat and 1 can light
- 2 Tbsp. curry paste
- Heat oil in a large frying pan.
- Add onion and mushroom, saute for 2 minutes.
- Chop chicken into bite sized pieces and add to pan.
- Add chili powder, salt, pepper, and nutmeg. Stir and cook on medium heat for 5 minutes.
- Add coconut milk and curry paste, stir and reduce heat. Simmer for 20-30 minutes, until the sauce darkens and thickens.
- Serve over rice or quinoa.