In only a few days we celebrate one year of marriage! Anniversaries, weather they be birthdays, weddings, deaths or holidays are a powerful time to pause and reflect.
With a big deadline at work (coming up on May 1) my brain has unfortunately been temporarily pulled away from writing and experimenting in the kitchen. It is months like these that I’m thankful for all of those winter nights when I threw the leftovers in the freezer! That said, my mind has been in a deep reflective place, and this break from writing has made me feel the positive impact that this ritual has had on my well being.
Next week we have the luxury of going on a one week vacation, and I look forward to getting back into some of my favorite habits: looking at recipes that use seasonal foods, planning some meals to play with, and creating them in my kitchen!
Until then – we will be heading out on a vacation to Montreal!
As we researched restaurants and tourist events, tonight we enjoyed a chicken curry!
- 2 Tablespoons oil
- 3 Tablespoons curry powder (Hot)
- 1 large onion – diced
- 3 cloves of garlic – smashed
- 1 14oz can of coconut milk
- 1 cup of homemade chicken stock
- 1 cup of water
- 2 plum tomatoes – diced
- Salt and pepper to taste
- 3 chicken breasts
- 1 macintosh apple
- 2 carrots
- 4 handfuls of fresh spinach
Steps and Notes:
- Cook 2 cups of rice in a pot
- Heat the oil in a dutch oven and add the curry. Cook for 1-2 minutes
- Add the onion and garlic to the pot, then turn the heat up to medium and stir well
- Add the coconut milk, water and stock. Bring to a boil.
- Dice the chicken into bite sized pieces and add to the curry. Cook for 10 minutes – uncovered
- Add the tomatoes, carrots, spinach and apples and cook for a final 1 minute
Serve over a bed of brown rice topped with a dollop of greek yogurt.
Thoughts for Next Time:
- Make coconut rice to serve with the dish
- Add potatoes for a richer meal
- Incorporate shrimp or other proteins