I should probably call this chicken curry for wimps.
I don’t eat a lot of Indian food. Which is unfortunate, since I love curry. The thing is, I can’t handle the heat. I’m a huge baby when it comes to spicy food. So, as you can imagine, Indian food and I don’t have a very close relationship.
Here’s my problem with spicy food: all I taste is HOT. Maybe I just have superhuman tastebuds (clearly that would explain my love of food). But I don’t see the point of the level of heat that distracts from the main component of a dish.
Spice lovers, there’s no heat here. But you can do whatever it is you do to make things spicy – throw in some chilies, hot sauce, and other things I stay far, far away from.
- 2 tbsp oiive oil
- 2 large carrots, peeled and cut into matchsticks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup golden raisins
- 1 tbsp curry powder
- 1 lb cooked chicken breasts or thighs, cubed or shredded
- 1 cup coconut milk
- 2 cups Basmati or other long-grained rice, cooked
- 3 scallions, chopped
- Salt and pepper
- Heat oil in a frying pan over medium heat.
- Add carrots, onions, and garlic to the pan. Saute until onions are translucent.
- Add raisins, chicken and coconut milk. Simmer for 10 minutes.
- Serve hot over rice. Sprinkle with scallions.