Shannons Curry Chicken That Firefighter Hubby Loves Recipes

MY HUSBAND'S FAVORITE CHICKEN CURRY

Steps:

• In a bowl, mix together tumeric, cayenne pepper, salt and black pepper. Set-up a clean plate next to the bowl to make an assembly line. Pat chicken strips dry, and then rub each strip all over with spice mixture. Don't be afraid to get a lot on them, as this will just add to the flavor later. Shake off any excess, and continue coating.
• Once all the chicken is coated, heat oil in a large skillet over medium-high heat. Set-up another plate near skillet. Once hot, add batches of chicken strips in a single layer. Brown on all sides, but don't cook all the way through (just a few minutes each should do). Set cooked strips on a separate plate, and once all are browned, set chicken aside. Keep the skillet on the heat, as you're going to use it next.
• In the same skillet, add the additional oil. Once the oil is hot, add the mustard seeds- these should start popping in a matter of seconds. Add in the onion, garlic and ginger, reduce the heat to medium and cook mixture until brown. Once mixture as taken on a caramel-colored apperance, add in the rest of the ingredients, and bring to a simmer.
• Return chicken and its juices to the simmering sauce, allowing the sauce to cover as much of the chicken as possible. Reduce the heat to medium low, and cover. Cook for 10-15 minutes, stirring occasionally until chicken is cooked through. Serve immediately.

SHANNON'S CURRY CHICKEN THAT FIREFIGHTER HUBBY LOVES!

Steps:

• In a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. Add in curry paste, using a whisk to completely dissolve curry paste.
• Bring to a slight boil, then turn heat down and simmer 5 minutes.
• Add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (If you like any other vegetables, add them here, like bamboo shoots, etc.).
• Bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often.
• Serve with steaming Jasmine Rice (cooked with garlic salt instead of regular salt and a spoon of butter).
• Garnish with extra sliced green onion.