The temperatures here have really dropped and that means it's time for soups and stews. Curry is something good and hearty, and even loved by toddlers. I adapted this recipe from one out of Martha Stewart's Everyday Food magazine (do you ever read this? It's GREAT!).
2-3 tbsp canola oil
4 chicken breasts (skinless, bone-in or boneless)
Salt and pepper
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
3 tbsp curry powder
1/2 tsp dried thyme
4 carrots, thinly sliced
1 can (13.5 oz) coconut milk
1 10oz package frozen peas, defrosted
Cooked rice, white or brown, for serving
1. Heat oil over medium heat in a large dutch oven or soup pot. Add onion and garlic and cook until translucent. Add cumin, curry, and thyme and cook for about a minute.
2. Season chicken breasts with salt and pepper and add to pot with a 3/4 cup of water. Cover and allow to cook over low heat for about 3o minutes to 1 hour, or until chicken is cooked through. Keep an eye on it so that you don't run out of cooking liquid. Once cooked, shred chicken in pot (I use a wooden spoon and just have at it until it's broken up enough for my taste).
3. Add milk and carrots. Allow to cook partially covered until carrots are tender (the thinner you slice them, the quicker this will go), about 15 minutes.
4. Take off heat and add peas. Season with salt to taste. Serve over rice.
This makes super yummy leftovers, just mix the remaining rice with the remaining curry before storing.