Apparently this blog is just going to be about food now...
This was based on a whim David had a while back, and just happened to turn out well. We've made it several times since, and are starting to experiment with it, but the original, which I'll write out below, is a simple and mild, creamy curry dish that isn't spicy-hot... Unless you want it to be! The amount below makes about 2 servings.
1 tbsp vegetable oil
1 sm or med onion
2 chicken breasts, sliced or cubed
1 red bell pepper
1 can (about 12 oz) of coconut milk
2 or 3 (ish) tbsp curry powder, adjust to taste
3 cloves chopped garlic (or a tbsp or so garlic powder)
Salt & pepper
Optional, to adjust the curry flavour to your preference, if you're feeling adventurous:
Cumin, ginger powder, tumeric, cinnamon, cardamom, cayenne, hot pepper flakes (basically curry powder ingredients)
1. Start by frying thinly sliced onions with vegetable oil until floppy and translucent. Next, add the cut up chicken breasts, and fresh garlic, if you're using any. Cook until no longer pink. You can also season with salt, pepper, garlic powder, and some curry powder now, if you like.
2. Add sliced pepper and continue to cook, cooking longer if you want softer peppers, or just for a minute or two if you prefer a little more texture in your cooked peppers, like I do.
3. Next, pour in your can of coconut milk and make sure everything is coated. Once it starts to simmer, it's a good time to take a taste and add more curry powder or any other seasons you think it needs to be exactly how you want it. This is also where you can add some chilli flakes if you want some more spice. I added about a teaspoon last time I made it, and the heat was gentle and delicious. Add more or less depending on your tolerance.
4. Once the sauce has thickened to a consistency you're happy with and the flavours are just right, serve over rice and garnish with some fresh chopped cilantro. I garnish rather heavily because I love cilantro, but you can leave it out entirely if you're so inclined.