Last night’s Chicken Curry – Success!

We’ve been trying to clean out the freezer and the fridge for that matter in anticipation of our next big meat haul this weekend.  Beer (ok that was supposed to say BEEF but obviously a Freudian slip…lol) and lamb this time.  Super excited about that!! (super excited about some beer right now too…go figure)
My gym will now host a chest freezer because the room in the other isn’t enough.  It has been learned through past meat buys that it’s better to go bigger (I find this true with boobs too in case you’re ever in a quandary).
Get the half instead of the quarter (D instead of the C).

So, with all that being said, last night I was trying to come up with some dinner concoction that would use stuff I already had in the house.
I came up with a Curry Chicken that easily passed the family test.
My 9yr old even went back for seconds! SCORE for Mom!!!

4 chicken breasts cut up into bite sized pcs
4 green onions chopped up
1 can of coconut milk (full fat peeps, not the light)
3 tbsp of Thai Kitchen Green Curry paste that I’ve had for awhile and needed to use it
1 maybe 2 tbsp of chopped ginger (I actually never measure anything but this is a decent estimate, promise)
handful of dried cranberries
coconut oil

Melted the coconut oil in the pan and then added in the chicken and the green onions.   Fried it up a bit and then added in the entire can of coconut milk and green curry paste as well as the ginger.  Mixed it up really good and then threw in a handful of some random dried cranberries I had.  Let it simmer for a bit….12-13 minutes maybe while I got the sweet potato mash made.

Here is a closer look at the Curry Chicken.

I need to comment on the sweet potato mash too and how in love I am with my pressure cooker.

12 minutes (yes I timed it) to make a pot of mashed goodness.  That is starting at the sink, washing and peeling, to the final mix in the bowl before being served.  AMAZING!
I used probably 6 sweet potatoes, peeled and chopped into 2-2.5 inch chunks
put them in the pressure cooker and got it rumbling then set the timer for 8 minutes.
Mixed the sweet potatoes with 2-3 tbsp of butter and two dashes of cinnamon.

That’s it.

My 3 yr old won’t touch this stuff.  She will actually cry if it’s on her plate.  No idea why.  I’m beginning to wonder if it’s a texture thing.
My 9 yr old and my husband can’t get enough of it.  I try to make a little extra for school lunch the next day for my daughter.

Today I’m going to try my hand at some sort of Larabar creation.  Should be fun!

2 thoughts on “Last night’s Chicken Curry – Success!

  1. ME

    I can't tell you how much I love it! I've only used it for veggies so far but meat is next when we get our cow this weekend. It's just so stinking FAST!! I was scared of it at first. Thought it might blow up in my face. But, so far so good ;)


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