I had a craving for coriander – isn’t that a strange thing to crave? I just couldn’t get the smell of coriander out of my mind, so I decided to include it in our dinner. The spicy kick from the jalapeno balanced out the sweetness of the coconut milk and carrots. I added lots of fresh coriander towards the end, which gave it great flavor as well as fragrance.
the curry simmering in the pot
on a plate with a small baked sweet potato
1 onion, medium size, diced
2 cloves garlic, minced
3 jalapeno peppers
1 tablespoon extra virgin olive oil
400 ml coconut milk
1 1/2 teaspoons cumin powder
1 1/2 teaspoons coriander powder
2 teaspoons curry powder
salt to taste
pinch of cinnamon
4 chicken breasts thinly sliced
3 carrots, peeled and chopped
1 bunch fresh coriander
1) Sauté the onion and garlic in the extra virgin oil until slightly colored
2) Add the jalapeno to the onion and garlic mix and sauté for 1-2 minutes
3) Add the chicken to the pan and lightly brown the breast strips
4) In a separate pot, add the coconut milk, coriander, and spices. Mix and bring to a simmer.
5) Add the chicken and onion mixture to the coconut milk mix. Cook for 5 minutes.
6) Add the chopped carrots and coriander leaves. Cover and cook for another 15 minutes on low heat.
I would have loved to have had this with a bowl of rice or some warm naan, but since I’m on the Whole Life Challenge, I opted for a baked sweet potato instead. Again, the spice from the chili helped cut through the sweetness making it a nice mix of sweet a savory.