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Thursday, November 27, 2014

Thursday Recipe - Massaman Curry

I made this by mistake. Honest. It started out as Chicken Satay, but by the time I was done with it, it was Massaman Curry. And very tasty. I think curry is the watchagot stew of India, just like minestrone is the watchagot stew of Italy. Feel free to mix this up however you want, the sauce is what makes it massaman curry.

Massaman Curry

Sauce:
3 T. creamy peanut butter
1/3 c. soy sauce
1/2 c. lime juice
1 T. brown sugar
2 T. curry powder (use this one if you like)
2 cloves garlic, minced fine
1 t. jalapeno hot sauce, or tabasco sauce

Mix everything, beat with a whisk until smooth.

Curry:
3 chicken breasts, about 2/3 lb., cut into bite-size chunks
1 c. thin sliced zucchini
1/2 c. finely diced sweet bell peppers
1 c. cooked acorn squash

Cook chicken in a large frying pan until no longer pink. Pour sauce over chicken. Stir in zucchini, peppers, and squash. Cook and stir until hot through. Serve over rice.

Feel free to swap out the vegetables or add others such as sliced carrots, cubed potatoes, sliced onions, sliced daikon, or whatever you have on hand that needs used. Any cooked veggies would work in this dish.