I like to make a ‘dinner’ item on Sunday night that I can then heat up and eat with freshly roasted or steamed veg for the weekday evenings. Before I started my W30 endeavor in February, I wasn’t much of a cook. It was even worse if you went back to this time last year when I would happily eat Cinnamon Toast Crunch or a bagel and cheddar cheese for dinner. I bought my lunch almost every day, which was stressful and annoying, not to mention incredibly expensive. Fast forward to now and I personally cook from scratch everything I eat. I mentioned the other day to a friend that I should stop referring to myself as a bad cook because I’ve actually gotten quite good!
I have a pretty hard and fast rule about cooking and that is that I generally don’t make things that have more than ten ingredients. Now, those ten don’t include salt and pepper, but usually I don’t even come close to the upper limit of ten, so my cooking is pretty fresh and pretty easy! I also usually only cook things that I know I can make a big batch of for left overs so that cooking during the week is a pretty uneventful ordeal.
To get inspiration for my meals, I usually go online and look at a few recipes of what I want to make and then make up my own version. I find that internet recipes are usually not seasoned the way that I like them, so when I write recipes, I expect people to take the seasonings as a guideline and often I don’t put in measurements.
That said, I’m going to share the delicious Chicken Curry that I made on Sunday.
10-12 boneless,skinless chicken thighs
1 large can of diced tomatoes (check to ensure W30… dang sugar is in everything!)
1 large onion, diced
2 tbsp diced garlic (or whatever suits your taste)
1-2” of a piece of fresh ginger, grated
2-3 large handfuls of broccoli florets
1 can of coconut milk
Ground yellow curry powder
Salt and Pepper
Cover a large plate with a layer of curry powder, cumin and S&P
Coat both sides of each chicken thigh in spices.
Heat oil of choice in a non-teflon pan (I used coconut… went well with the dish but you can use EVOO) and then panfry thighs on both sides until cooked and juices run clear.
Remove chicken from pan.
Before deglazing, add ginger, garlic and chopped onion and sauté for a few minutes.
Next, add the can of diced tomatoes and the handfuls of broccoli and put the lid on. The liquid from the tomatoes will deglaze your pan and give your sauce a lovely flavor.
While the broccoli is cooking, empty your can of coconut milk into a bowl and add in additional curry powder (I like my sauce very curry-y so I added 2-3 tbsp)
When the broccoli is cooked to your liking, add the coconut/curry mixture and cook for a few minutes.
I put this into containers in the fridge and when I’m ready for dinner, I roast some extra broccoli and throw some butternut squash into the pan with the heating chicken and sauce and then serve it all over the broccoli with some cubed cold avocado.