Everybody loves curry. It has long taken over fish and chips as the nation favourite dish in Britain. My husband is a curry fanatic, he loves all sort of curries. I am not a curry lover, I actually have allergic reactions to spicy food. Anytime I have food that is too spicy I turn into a one woman itchy-and-scratchy show. But that doesn't stop me from cooking curries.
I have always wanted to make a non-spicy curry for people like me who are allergic or sensitive to spices, and kids in the house can also enjoy this yummy dish.
It took me a while to figure out how to tone down the spicinese without losing the taste and flavours of curry powder.
And here it is, a non-spicy curry that even the most fanatic of curry aficionados would enjoy.
Cook Time: 30 minutes
Serves : 4
Estimate Cost: $8
- 4 chicken breasts, diced
- 1 medium onion, chopped
- 1 tablespoon, Ginger powder
- 2 garlic cloves , minced
- 1 1/2 tablespoons curry powder
- 4 medium potatoes, peeled and diced
- 2 cups coconut milk
- salt and pepper to taste
- 1 1/2 cup chicken stock
1. In a large pan, saute onion in oil until tender.
2. Add garlic, saute for another minute.
3. Add coconut milk, curry powder and ginger powder and cook for 1 minute.
4. Mix in chicken, potatoes, and enough stock to cover, bring to boil.
5. Cover and simmer for 25 minutes or until potatoes are tender.
7. Serve with rice or naan bread.
Husband says: "I like it, even though it didn't make me sweat or spend an hour on the toilet groaning. That usually goes hand in hand with spicy curry. Its part of the charm. My wife has taken that charm out of it with her recipe, and actually, upon reflection and a decent night's sleep without getting up and running to the can, I appreciate it, and she probably does too. Heh. If you're looking for an alternative to the sweats and multiple bathroom visits that's delish, this is it!"
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