Curry Trial
The first time I tried making curry was about a year ago. I made some Indian spinach curry and cauliflower curry. Unfortunately, the house smelt like curry for over a week. My husband banned curry-making in our house again. It took a while, but I finally wanted to try making curry again and my husband agreed to let me try it.
And behold! The awesome glory of curry that doesn’t make your house smell bad for a week! My house didn’t even smell like curry the next day! Success!
Another thing about this coconut chicken curry, is that it has noodles. And not just any noodles, but spaghetti squash noodles. This recipe was the first time I tried using spaghetti squash. I have to tell you, it is a magical vegetable! Mother nature has given us a magnificent natural noodle without having to make one from wheat!
Spaghetti squash does have a different texture. Even a little crunch even though it is fully cooked. It is hardy and can hold up to many sauces. However, it does take a strong-arm to get it open to be careful when you are hacking into the hard exterior! Definitely try it out once in your life so you can have fun pulling the noodles out of the squash!
Lessons Learned:
- Spaghetti squash is magical! No, seriously, super magical! It has blown my mind!
- Use a sharp knife and muscles to open the spaghetti squash and be careful not to cut yourself in the process. If I had one, I would have used a rubber mallet to help me open it.
- Buy garam masala if you can. I tried making it, but some of the ingredients are hard to find. Some of my curries ended up a little grainy too since I could not grind the spices fine enough in my food processor.
- 1 medium spaghetti squash
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 1 lb chicken, chopped into 1" cubes
- 7 oz of coconut cream concentrate (1/2 can)
- 2 cups vegetable broth
- 1 Tbsp of soy sauce
- 1 tsp sesame oil
- 3 Tbsp curry powder
- 1 tsp ground coriander
- 1 tsp garam marsala (finally found it for sale at Whole Foods!)
- ½ tsp grated ginger
- ⅛ tsp ground cloves
- 3-4 cups kale, chopped
- salt & pepper to taste
- Optional garnishes: cilantro, green onions, lime
- Preheat oven to 425 degrees
- While oven is heating up, cut spaghetti squash in half long ways and scrape out seeds. Lightly drizzle with olive oil, sprinkle with salt, and place cut side down on a cookie sheet. Bake for 20-25 or until fork tender.
- Place large pot over medium heat, cook garlic until fragrant (about 1 min.). Add onion & red bell pepper and cook until soft (about 5 min.) Add chicken and cook until exterior is lightly brown.
- Add vegetable broth, coconut cream, soy sauce, sesame oil, and spices into the pot. Cook for 5-10 minutes until chicken is fully cooked through.
- Add kale and cook until the kale has wilted.
- When spaghetti squash has finished cooking, remove from oven, and let cool until you are able to handle it. Use a fork to scrape the interior flesh of the squash and it will pull away in noodle form.
- Add a pile of noodles into a bowl and spoon coconut chicken curry mixture over the noodles. Garnish as you like (but I highly suggest using cilantro, green onions, and a squeeze of lime juice), and enjoy!
(adapted from the recipe by PaleOMG found here)
Related posts:
Powered by YARPP.