What you'll be getting:

Chicken Red Curry with Jasmine Rice

Per Serving

130 g chicken (soaked in a quick brine, lightly oiled) 

125 g veggies (eggplant, carrots, onions, beans) 

1/4 c jasmine rice

1 t berbere powder ​(Ethiopian spice blend) 

8 oz simmering sauce (tomatoes, coconut milk, berbere, nutritional yeast, salt, pepper, mango chutney) 

Equipment needed:  sautee pan and pot of water 

Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 12 minutes. 

Start heating your pan on high heat, when hot, add the chicken. 

Cook for 2-4 minutes, or until you notice all of the meat is cooked. 

Add the veggies. 

Give them a quick saute in the pan and then add the simmering sauce. 

Stir everything together and then put a lid on the pan/pot. Reduce heat to a low simmer. 

When your timer goes off, pull the rice from the stove and drain. After you have drained, put it back in the pot, and place a lid on top. Keep it off of the heat. 

Set another timer for 12 minutes after the rice has been drained. This will be for the curry. 

Taste the curry, if it is not spicy enough, add a little berbere. Add just a pinch at a time and taste as you go, you don't want to overpower it with spice.It's much easier to add more spice, rather than to take it away. Also, if you have younger children you can take out their portion first before adding more spice.

When all of the veggies are soft, you can plate up the rice and top with the curry. From start to finish this dinner takes 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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