Recipe:

/ˈresəˌpē/

Curry:

1 Can Coconut Milk

2tbsp Curry Powder

1 Pound Chicken Breast

1/2 Yellow Onion

12 Cherry Tomatos

1tbsp Turmeric

2tsp Minced Garlic

1tbsp Chili Powder

2tsp Garlic Powder

1tbsp Honey

1tbsp Olive Oil

Thai Basil

Saffron Rice:

Pinch of Saffron Threads

1 Cup Basmati Rice

2 Cups Water

2tsp Turmeric

2tsp Fish Sauce

1/4 Cup Cashews

1/4 Cup Chopped Dried Turkish Apricots

1tsp Sriracha

1tsp Chili Flakes

1/2 Lime Juice

1tbsp Olive Oil

How it took me so long to share my Curry Recipe is beyond me. I’ve been making variations of this for years. When I switched jobs and moved to florida, rice and canned foods were so cheap I would make this with all pantry staples! I’ve upgraded since then and added a few sides too. We got a few samosas and some naan bread from the freezer section at our grocery. Highly reccomend! Who knows, maybe I’ll share a samosa recipe of my own in the near future. In the meantime, this Saffron rice and Curry hits the spot. Hope ya’ll enjoy it as much as I did.

First things first, add your two cups water and 1 cup rice to a pot and boil for about 10 minutes or until the water is absorbed and the rice is fluffy. Strain and add back to the pot with olive oil, salt and pepper. Stir and toss in the Saffron, turmeric, Sriracha, and chili flakes. Towards the end, stir in the Fish Sauce and squeeze the lime juice. Incorporate the cashews and apricots and cover until ready to eat.

The curry is also a quick and easy to follow recipe. Add olive oil to a pan and saute garlic, onion and cherry tomatoes. When the onions are transluscent add in the chicken. I like to get them partially cooked, or white on the outside before adding the rest of the ingredients.

Pour in the coconut milk, an entire can will give you a more runny curry, great for mixing with the rice. If you like a thicker curry, use half of the coconut milk can. Add your seasoning, you can increase your chili powder, and curry powder depending on your spice preferences. Add the honey as well stirring so it’s all combined. When the chicken is fully cooked and the curry has had time to simmer, remove from the heat and add fresh basil.

Serve hot and eat all together. The flavors are amazing and perfect for scooping up every last bit.