The earthy, crisp scent of autumn is everywhere, and we can’t get enough of it. Windows are cracked open, we’ve dug out sweaters and cozy socks, and lit the fire. This must be the best season of the year: bounty for the senses, and bounty of harvest. Spectacular!
We’ve been craving food with deep, robust flavours: what else after a hike in the brilliant autumn landscape?
Rich, flavourful, and satisfying coconut chicken curry is the name of the day. Yes, we have a recipe for from-scratch curry posted, but this is another delicious version which is quick to prepare, and wonderfully delicious.
One of the best things about curry is that there aren’t any rules of play – any vegetables that are in season, or that happen to be in your fridge, are fair game. The recipe here is really just a guide-line.
After a vigorous hike a warm fire, a rich glass of red wine and a bold curry hit the spot! Autumn is one of the best seasons in Canada to get outside! We hope you enjoy!
Coconut Chicken Curry (in a Hurry!)
4 boneless, skinless chicken breasts
2 cans of coconut milk
2 tablespoons of Patak’s Madras Curry Paste (mild, medium, or hot)
dash of Spiracha Chili Sauce (optional)
about 12 button mushrooms, chopped
1 red pepper, chopped
1/2 a red onion, diced
2 teaspoons fish sauce
1 cup basmati rice
2 – 3 cups of water
Pour both cans of coconut milk into a large, wide pan. Gently bring to a boil, then immediately turn heat down and simmer until some of the water in the coconut milk has evaporated; approximately ten minutes. This naturally thickens the curry. Be sure to stir frequently while it simmers.
Meanwhile, chop the chicken breasts into cubes approximately 1 inch by inch in size.
Add the chicken cubes to the coconut milk, and return to a boil. Immediately return the heat to low and simmer. Add the curry paste and stir. Cook at a low simmer until the chicken is cooked through. Approximately 20 – 30 minutes: you really can’t go wrong here.
This is a good time to prepare the rice, as per the package directions.
Add the vegetables and simmer for approximately 10 – 15 minutes more. We prefer al-dente vegetables, so we don’t cook them for too long.
Add the fish sauce and stir.
Serve on, or beside, the rice. Add a squeeze of fresh lime and chopped cilantro.