Well, I do!
I was lucky enough to be inundated with the Indian culture for quite some time, and curry became a favorite.
EXCEPT I don’t like the milky aspects. So, after a discussion with the lovely chef that I share many a meal with, we decided to renege on the milk. Here is a recipe that satisfies the East Asian in all of us:
Chicken (no so curry) Curry
Hands-on time: 15 minutes
Total time: 1 hour
Olive oil cooking spray
2 large carrots, peeled and sliced
1 red bell pepper, sliced
1 large zucchini, sliced
4 5-oz boneless, skinless chicken breasts
Sea salt and fresh ground black pepper, to taste
1 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1 tbsp grated fresh ginger (I used ginger powder, 1/2 tsp)
1 bay leaf
1 tsp curry powder
1 tsp ginger
Prior to starting this meal, mix together curry powder, turmeric, cinnamon, cayenne pepper and ginger and rub onto chicken, set aside for about an hour in fridge.
In a small pot on stove, mix together 2 cups of water, and 1 cup brown rice, add bay leaf, curry and ginger. Set rice mixture to boil, then reduce heat and simmer for 40-45 minutes. When finished, remove bay leaf and stir.
Warm a skillet over medium-hot heat until water dances on surface. When warm, add chicken and fry until cooked (chicken should feel firm), about 10-15 minutes. As this is cooking, preheat oven to 425ºF. Lay 4 pieces of aluminum foil on a work surface and mist with cooking spray. Place quarter of sliced vegetables (carrots, bell pepper and zucchini) in center of each. Seal foil packets by bringing together 2 opposite edges and folding them down together, then tucking in other 2 sides. Place packets on a rimmed baking sheet and cook in oven for 22 to 25 minutes. Set aside to cool for a few minutes before opening.
Carefully open foil packets and transfer chicken and vegetables to a plate, spooning excess sauce over top. Set chicken on top and garnish with cilantro, served with rice alongside.