Cary, NC – Many religious organizations love to do good works with heartful intentions, dedicated labor and a common vision. One Cary church has led the way in doing good works by combining the elbow grease and love of lobsters. St. Paul’s Episcopal Church of Cary is holding its 11th annual “Lobster Fest” on Saturday, October 7, 2017. Read more
Cary, NC – In Cary, we are fortunate to have access to lots of international food. This recipe for Thai Yellow Curry Chicken is delicious, versatile, cheap and cooks in about 20 minutes.
Frozen boneless chicken thighs or breasts, any fresh vegetables you have lying around the house, a can of beans or chickpeas and half a jar of Thai Yellow Curry sauce.
It’s kind of a fusion recipe, adding the Mediterranean touch with the beans or chickpeas. The reason is that any proper rice takes at least 35 minutes to cook, but the canned beans only need 15 minutes to simmer in the sauce.
This is a one-pan dish and I cook it all in a cast iron skillet.
This recipe serves four people.
- Two boneless chicken thighs or breasts
- one onion, chopped
- one red pepper, chopped
- Substitute or add: carrots, green beans, cauliflower, broccoli, green pepper, hot pepper, summer squash, frozen peas, anything you like
- one can chickpeas or white beans
- 1/2 jar of Thai Yellow Curry sauce
- 1/2 cup chicken stock or water
In a medium-hot skillet, brown the chicken pieces on both sides and transfer the meat to a cutting board. Cut the chicken into bite-sized pieces and toss it back in the pan. Drizzle with a little olive oil if necessary. Sprinkle some salt and pepper while cooking.
Add the chopped onions and red pepper, sauteing for about two minutes. Add the water or stock and stand back (it should create a great cloud of steam). Toss in the chickpeas, add the yellow curry sauce, mix it together and cover. Let it simmer about 10 minutes and serve.
Story by Hal Goodtree. Photo by Sriram Bala.
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