This was a pantry scraping recipe today. We are at the end of our fresh food and so I had to get a little creative with what I had available. Ginger is a great addition to many meals and has a long shelf life. I keep it in the cabinet with my garlic and onions. Ginger adds flare and spice, plus it is good for you. I served this over zucchini “noodles”. This is a good technique to hang on to for when you are craving that pasta. You can use a julienne peeler or a food processor. The taste is not the same as pasta but the texture will satisfy the cravings and add some delicious zucchini flavor.
Coconut Curry Chicken
2″ of peeled ginger root diced
4 cloves of garlic diced
5 red jalapenos sliced thin
2tsp of coriander
2tsp of cardamom
1 tsp black pepper
7 chicken thighs (or piece of your choice)
1 can of coconut milk
Handful of fresh chopped cilantro, green onions, and cucumbers for toppings
Add the first 6 ingredients to an oven safe pot with some olive oil. Cook on medium high for about 3 minutes. Add the chicken. Brown the chicken on both sides. Don’t worry if your spices are getting stuck to the pot, we will de-glaze it with coconut milk.
Pour in coconut milk and scrape the bottom of the pot to get all the tastiness up. This is called de-glazing. you can do this with wine or stock. It is the best way to start a good pan sauce too.
Leave uncovered and let cook on low in your oven for 2 hours. You can speed up the time if you prefer by increasing the heat to 400 for about 30 minutes (check to make sure it is cooked through before serving).
While that cooks make your zucchini pasta.
Remove the pot from the oven. Place the chicken pieces on a plate and set to the side for a few minutes.
Place the pot on a burner on medium heat. Toss the zucchini in the remaining curry sauce. You may need to add water if the sauce is too thick. I added about 1/2 of a cup of hot water.
Cook on medium for about 5 minutes.
Place chicken back in pot with zucchini. Serve the chicken with with cilantro, onions and cucumbers.