Chicken and Carrot Curry over Linguine

Dinner 4.09.2012: Chicken and Carrot Curry over Linguine

Chicken and Carrot Curry over Linguine

Curries are great: easy to make, delicious, and you can use any vegetable you want - just be sure to add the ones that take longer to cook first and the ones that are quicker or just need to be reheated last.

Chicken and Carrot Curry over Linguine

• Saute the chicken in a saute pan until starting to brown and just cooked through. Cook in 2 batches to not crowd the pan. Remove *chicken from pan and set aside.
• olive oil
• 2 chicken breasts, small, bit-size pieces
• kosher salt and pepper
• Reuse chicken pan. Sweat onion with a little salt until starting to soften. 
• 1/2 onion, sliced vertically
• Add carrots and cook until starting to soften.
• 3 large carrots
• Add ginger, garlic, and curry powder and cook until fragrant (about 1 min.)
• 1 inch ginger, minced
• 2-3 garlic cloves, minced
• ~1/2 - 1 tbs curry powder
• Add coconut milk, stock, green onions, and adjust seasoning with Kosher salt and pepepr. Gently simmer (lid) for a few minutes until carrots are cooked to your liking.
• 1 cup coconut milk
• ~1/2 cup stock, more as needed
• 2 green onion, bias-cut
• Add chicken and blanched green beans and heat through
• return *sauteed chicken to reheat and finish cooking
• green beans (blanched)
• Serve over rice or pasta (if you are a cyclist ;) and garnish with chopped green onion.

Chicken and Carrot Curry over Linguine