04.19.17

CHICKEN CURRY

chicken curry | designlovefest

i was so happy to read all of the feedback you left on the last post. it really is so helpful and i love hearing how the recipes are being perceived by you as it can be hard to tell from our one sided perspective. it’s also really nice to hear that you’ve made something and loved it. that’s the ultimate compliment. so keep the feedback/questions/concerns coming, we’re listening! i love curry, i generally make it using the bottled sauce from Trader Joe’s but Ivan promised that this version was almost as easy and he was right.  it’s also nice to be able to adjust the seasonings to your desired spicy level and ultimately you end up saving money buying the spices and using canned coconut milk. he made the sauce in a blender and then let it gently simmer over the veggies and chicken. it was delicious and not too mango-y for those who don’t like it sweet. the steps are simple – cook the rice, boil the potatoes, brown the chicken + veggies, blend the sauce + combined everything together! – joanie 

chicken curry | designlovefest
chicken curry | designlovefest

chicken curry
recipe adapted from carlsbad cravings
what you’ll need:
sauce:
• 1 cup frozen mango cubed
• 1 cup salsa verde (from the jar)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon curry powder (Trader Joe’s)
• 2 tablespoons coconut sugar
• 1 can full fat coconut milk

everything else: 
• 2-3 chicken breasts thinly sliced
• 3 red skinned potatoes cubed
•  1 cup basmati rice
• olive oil
• 3 bell peppers thinly sliced (red and yellow)
• 2 teaspoons salt
• 2 limes (garnish)
• cilantro (garnish)

chicken curry | designlovefest

how to make: 
• in a small sauce pan heat 1 tablespoon olive oil on medium heat. lightly toast basmati rice about 1-2 minutes. cover with 2 cups water and bring to a simmer. cook for 15 minutes or until water has dissolved and rice is cooked and fluffy. set aside

• in another sauce pan, bring 4 cups of water to a boil and add the red skinned potatoes. cook for 10-15 until potatoes are tender. drain and set aside.

• in a large pan heat 2-3 tablespoons of olive oil on medium heat. cook the chicken and the bell peppers for about 4 minutes on each side. turn heat on low.

chicken curry | designlovefest
chicken curry | designlovefest

• to make the curry, combine the mango, salsa verde, paprika, chili powder, cayenne, curry powder, coconut sugar and coconut milk and salt in a blender. blend until smooth. pour the curry over the chicken and peppers. mix in the potatoes and cook for an additional 10-15 minutes.

serve with basmati rice, limes and garnish with cilantro. we also served ours with naan (trader joe’s has a great one!).

chicken curry | designlovefest
chicken curry | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis
see more recipes here

10 COMMENTS

Add your own

    Tech Khalifa says:

    Looks good to eat, maybe I will try to make the cooking as in the recipe you made it.
    Thank you the recipe.

    Paige says:

    Joanie, the TJ chicken curry recipe from a post from way back when has become a staple for us. And I’ve told dozens of people about it, and they all love it too. It’s so simple, but delicious. I’ll try this one too. xo

    designlovefest says:

    yayy! so happy to hear that! let me know how you like this one, obviously it’s not as easy as the Tj’s one which is two steps! 🙂

    Eva says:

    Oh my goodness!! This looks SO good and SO easy! And it’s something my husband will love too. I have to try it! And you made it look so pretty!!

    http://www.shessobright.com

    Louise Ramos says:

    I love curry rice and this looks so good!! It’s a first seeing mango with the curry but curious and want to try it out!

    xo, Lou | Caffeine Rush

    Indyndiva says:

    Not at all an Indian chicken curry since we don’t typically use mangoes or bell peppers. This might be more a Caribbean chicken curry. Looks interesting.

    Deep Web says:

    I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.

    Kaley says:

    Just made this, so yum and made so much! My lunches for the week are now taken care of! Thanks for sharing!

    bri says:

    yay! so glad you made it and loved it. we love getting feedback so thanks for sharing! xx

    Lauren says:

    loved this! Thank you! Next time I’ll make the basmati rice using coconut milk…mmmm

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