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You'll Want Seconds Green Curry Chicken and Rice
Our curry history
My husband and I love curry; curry lamb, curry chicken, curry whatever.
While living in China, we ate a lot of curry. There are many Indian restaurants in China and their food is delicious. I have never tasted Indian food that was better than the Indian food that I had in China! Then again, I have never been to India. However, China has to be the second best place to eat curry, if only due to the proximity. Many of the restaurants in China serve curry dishes, especially the Hong Kong style restaurants that are popular in Shenzhen. I often ordered the curry dish because it was one of the two dishes that I knew how to say in Chinese. "Ga lee ju pie" is how you pronounce curry pork in Chinese. Let's just say I know and love curry.
I owe this particular recipe to my husband. He was inspired one day and came up with this recipe. He tried to convey it to me, but I convinced him to help me in the kitchen. He he. I started on the rice and chicken and he worked on the sauce. I added a couple more ingredients and put it all together. It was so delicious that we have made this dish two times just this week!
I hope you enjoy it as much as we did!
Cook Time
Ingredients
- 1 Chicken Breast, boiled and flavored with 1/2 chicken bouillon, 1/2 tsp of Marjoram, 1/2 tsp Rosemary, 1/2 tsp salt
- 2 hardboiled eggs, cut into thick pieces
- 2 tbsp Extra virgin olive oil, for the rice
- 1/2 tsp ground cardamon seed or 1 tbsp whole cardamom seeds, for the rice
- 1/2 salt, for the rice
- 1 1/2 cups Jasmine rice
- 1/2 vidalia onion cut into .5x.5 inch pieces, saute the red pepper and onion in 1 tbsp of Amish butter
- 1/2 red pepper cut into .5x.5 inch pieces
- 1 can Coconut milk, blended with
- 2 garlic cloves, and
- 4-5 tbsp curry powder, and
- 1/2 tsp Marjoram, and
- 1/2 tsp Rosemary, and
- 1 cup Spinach, and
- 1 tsp brown sugar, and
- 1/2 tsp garlic powder, and
- 1/2 Chicken bouillon, can substitute 1/2 tsp of organic
- Salt to taste, and
- 1 tsp white wine vinegar, and
Steps
- Fill a med saucepan 3/4 of the way with water. Add the whole chicken breast, 1/2 tsp marjoram, 1/2 tsp rosemary, and 1/2 tsp salt. You can add the eggs to the water if you like. Boil the chicken until it easily falls apart. This will take about 20 min. (You can poach the chicken instead.) Drain and chop into smaller pieces or pull apart and set aside
- While the chicken is boiling you can start the rice. In a 4 quart or larger pot add rice and olive oil over high med heat. Coat the uncooked rice in the oil and cook for a couple of minutes, then add water, salt and ground cardamom. We used the whole seed the first time we made it and then ground cardamom the second time. I prefer ground cardamom because you don't have to worry about biting into a seed. Bring contents to a boil and then lower the heat to low med for 15-20 minutes. "Turn" the rice, cover, and take off heat.
- While the rice is cooking, you can start on the sauce. In a blender or food processor add Spinach, garlic, coconut milk, curry powder, marjoram, and rosemary. Blend until the mix is uniform.
- In a pan, saute the red pepper and onion pieces until the red pepper becomes soft (about 10 min).
- Add the chicken to the pan and slowly add the spinach sauce. Add the white vinegar, sugar, garlic powder and salt to taste. Simmer until the sauce becomes thicker. Serve over rice and enjoy!!
