We did it; made it through another year and hoping for a better 2024. I guess today we should take a little time to reflect on 2023 and try to change something, or do something different to make 2024 better? I have never had any luck with resolutions and can’t say I have made any; out loud that is; for too many years to count. Secretly there is always something I need to do better, more of or just plain make a change. Maybe this will be the year? Today we get to have hope! I do hope you all have a happy healthy new year and thank you for listening I truly appreciate you!!!
(I used coconut oil for my oil. Don’t do that, it made it a little bitter for me. I also didn’t have a can of coconut milk and used creme de coconut Definitely don’t do that. It made mine too sweet. But all the other flavors we SO good I am making this again today, I want left overs!)
Today is my husbands birthday, we are staying in so earlier this week I asked what he would like for his dinner. He says to me “I would like something with a sauce and some beef and maybe some puff pastry, something French” I responded with “you want beef wellington”? No I don’t want that…Um OK so something like a Beef Bourguignon? Yeah something like that I guess. We both laughed quite a bit about this conversation. A few minutes later my son showed up for work and I repeated the conversation. He immediately says yeah lets make a Beef Wellington. To be perfectly honest, it doesn’t sound all that great to me but I went shopping and picked everything up to try our first Beef Wellington’s oh and as a back up I also made Beef Bourguignon last night just in case.
Since we won’t be eating either of them until tonight I will have to wait to share those recipes (if they work) or at the very least I will share the stories next year! But I also made a chicken curry dish last night that I want to share with you. Though I have to admit I messed it up; but it still was really good and I share with you the correct way to make it. Plus admit how I messed it up.
Chicken Curry - made easy
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic finely diced or minced
- 2 teaspoons ginger grated
- 1 medium onion finely diced
- 1.5 pounds boneless skinless chicken thighs 4-6 thighs chopped into 2 inch chunks
- 2.5 tablespoons curry powder any brand you like, there are different heat levels so choose for your tastes.
- 1 can coconut milk full fat
- 2 cups chicken stock
- ½ teaspoon kosher salt
- ¾ cup frozen peas
Instructions
- in a medium Dutch oven pot, add the oil over medium heat add the onion, garlic and ginger. cook until onion is translucent. about 3 minutes. Careful not to burn anything.
- Add the diced chicken and cook just until no longer pink on the outside. Add the curry powder and cook for 2 more minutes.
- Add the coconut milk and chicken stock. Stir and lower the heat to medium low and cook for about 10 minutes or so. You want the sauce to thicken and cook the chicken through.
- Add the peas and salt. Cook another 2 minutes or so. Taste and adjust seasonings as needed.
- Serve over rice, noodles or mashed potatoes.
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