Chicken Curry

I used the Trader Joe’s chicken because that was what I had on hand. You can buy boneless skinless breasts or thighs or whatever and season that with a sprinkling of curry powder before you put it in the wok. Also, the two pastes are by Gourmet Garden and found in the produce section. Of course you can use fresh if they’re in season.

Get your rice a cookin’. Boil 2 cups of water in a saucepan. Then add the cup of rice. Boil for one minute then turn it down to low. Cover the pan and cook on low for 45 minutes.

Heat your wok one hatch past medium heat.

Chop or cut the chicken tenders into one inch pieces. When you have 25 minutes left on the rice, add oil into the wok and toss in the chicken.  Once chicken is opaque add carrots. Give it about 5 minutes then add broccoli and heat for a minute or so.  Now add the coconut milk, the pastes and curry powder. Bring to a boil. Then bring it down to low and it’s ready when your rice is ready. Add salt and pepper to taste.