I have a confession. Indian food is probably my food of choice should I ever have to choose one food to eat for the rest of my life.
And maybe some ice cream and something with cheese on it. But Indian food would definitely be in my top three choices of what to eat for forever and ever.
I just find it the most flavorful, colorful, beautiful food and it can be made healthy so easily! How can you not love that?
(And plus, this only took me about 25-30 minutes to make so that was super cool).
Also, today I was looking at previous posts I pinned on Pinterest and guess what?! I have a few posts that have gone crazy on Pinterest with almost 500 repins if not more! I can’t get over it. It makes me so happy that people are looking at my blog and makes me even more happy that people are actually trying my recipes. When I started my blog, I never expected any of this to happen as I just wanted to write and make food and keep my recipes in one happy little place. So basically, thanks to my readers. I appreciate you more than you’ll know.
1 lb. chicken, thinly sliced
Salt and pepper, to taste
Onion powder, to taste
Drizzle olive oil
2 cloves garlic, minced
1 can light coconut milk
2 Tbs. yellow curry (look for sweet yellow curry if you don’t want it to be spicy!)
1/2 tsp. coriander
*1 tsp. garam masala*
1/4 tsp. ceyenne pepper (optional, if you want spicy)
1/2 Tbs. brown sugar
1 c. frozen peas
1/2 Tbs. cornstarch mixed with a little water
Heat olive oil over medium heat. Sprinkle chicken with salt, pepper, and onion powder. Cook until browned. Add garlic and saute until fragrant. Add coconut milk, curry, coriander, garam masala, optional ceyenne, and brown sugar. Stir in peas. Simmer for 10 minutes. Mix in slurry and simmer until slightly thickened. Serve over brown rice.
The result is a slightly spicy, slightly sweet, super flavorful curry.
And maybe just a little bit of heaven.
*Gluten Free: This recipe is gluten free!
*Vegan: Replace chicken with tofu.
*Vegetarian: Replace chicken with tofu.
*Paleo: This recipe is paleo. Just make sure the coconut milk does not have any weird additives. I have read that cornstarch is a little controversial in the paleo world, so if you are on the “nay cornstarch” side, I would use arrowroot.
*For a recipe for garam masala, check out my other fave Indian recipe Indian Butter Chicken.
And to check out my most popular pinned posts (that’s a mouthful!) check out these links:
And once again, thank you.