Ever since I was a young girl I've found comfort in simple dishes full of big flavors. I never went through that 'picky eating' phase, unless you count turning my nose up at fast food happy meals and lunch room pizza. It wasn't that my mother was a culinary genius, or that I was accustomed to eating the finest 4 course spreads money could buy- in fact, our dinners might have seemed quite un-extraordinary to the outside eye looking in. In fact it was the way Momma chose her ingredients, and how each one purposefully shone in a flavor profile that indeed quite spoiled me.
Simply Raised boneless, skinless, breast tenders. Real chicken simply raised with no added hormones or antibiotics, ever. That's something I find comforting, as someone who spends so much time selecting the perfect head of organic cabbage. Why? Because simpler food tastes better? Don't agree, check out my Simple Chicken Curry recipe- made with real curry pastes, prepared at home, from scratch.
new comfort food recipes, or discover a grocer near you. With the holiday approaching, we can all use a break from the hustle and bustle with a flavorful time out that de-clutters the magic of good food. Now, tell me, what's your favorite go-to comfort food?
What Daughter Says: Elevate your palette and de-clutter your kitchen, cook with real, simple recipes for a deconstructed flavor profile that truly defines the new comfort food.
Simple Chicken Curry From Scratch
***Click here for the printable version of this recipe.
2 C Bell Peppers, Chopped (Red fro Red Curry, Yellow for Yellow Curry, Green for Green)
1/3 C Minced Garlic
3 TBS Minced Ginger
1-10 Chili Peppers (To Taste Preference, We use 2 Serrano + 2 Habenero)
2 TBS Minced Lemongrass (Fresh or Paste)
1 TBS Ground Corriander
2 TSP Coarse Salt
1 TSP Ground Black Pepper
1/2 TSP Ground Tumeric (For Each Red/Green)
1 1/2 TBS Ground Tumeric (For Yellow)
2 LBS Foster Farms Simply Raised fresh chicken boneless chicken cut into 1" cubes
1 Small White Onion, Chopped
1 Red Bell Pepper, Chopped
3 TBS Yellow Curry Paste
1 TBS Red Curry Paste
2 TBS Curry Powder
2 15OZ Cans Coconut Milk
2 TSP Sugar
2 Cups Thinly Sliced Red Cabbage
Handful Fresh Cilantro (To Garnish)
4 C Cooked Basmati Rice
1. Section your chopped bell pepper and tumeric according to each color/batch. Place all wet/fresh ingredients in a food processor and pulse until an even, thin paste is formed.
2. Place mixture in a skillet over medium heat. Add the directed spices and combine well until the mixture begins to simmer. Reduce heat to low and continue to stir constantly until all moisture has evaporated and a thick, fragrant, paste has formed. (Reserve any curry pastes not immediately needed in an air tight container, in the fridge, for up to 2 months. Curry pastes may be frozen in cubes for cooking)
3. Drizzle a large pan or skillet with olive oil over medium heat. Add chicken, onions, and peppers and saute 1-2 minutes. Sprinkle curry powder over chicken and veggies to coat generously and continue to saute 5-7 minutes, or until chicken is cooked through.
4. Add red curry paste, coconut milk, and sugar and stir over medium heat until sauce begins to bubble. Add cabbage and yellow curry paste. Simmer 1-2 minutes, or just until cabbage is tender. (Or you can steam the cabbage in the microwave to help preserve the color and texture.)
5. Taste, adding salt and pepper as desired. Serve alongside a generous portion of Basmati rice, with a garnish of fresh, chopped, cilantro and a lime wedge.