Turmeric Chicken Curry

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Turmeric Chicken Curry! For those who dabble in traditional ethnic dishes, turmeric is a well-known spice that typically gives food a rich golden yellow hue. Although turmeric has a slightly bitter taste, curry powder combines it with cumin and chili powder to catapult the flavor from mild to very spicy. Keep in mind, a little goes a long way when adding flavor and color. I find turmeric mildly aromatic with a slight scent of ginger, which is appealing when added to chicken. Also, it can jazz up boring white rice by making an ordinary dish look a bit fancy.

TURMERIC CHICKEN CURRY

Ingredients:

1 tablespoon olive oil

1 pound boneless skinless chicken

1 onion, chopped

1/4 teaspoon garlic powder

1/2 cup chicken broth

1 cup crushed tomatoes

4 teaspoons turmeric

1/8 teaspoon cloves

1/2 teaspoon thyme

1/4 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons cilantro, chopped

Instructions:

In a large skillet, warm olive oil over medium heat. Add chicken to brown, turning once. Add onions. Sprinkle with garlic powder. Sauté for 5 minutes until onions are soft and fragrant. Add chicken broth, crushed tomatoes, turmeric, cloves, thyme, sea salt, and black pepper. Cover and simmer for 45 minutes, stirring occasionally. Serve over rice. Garnish with fresh cilantro.

Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai. Fusion food is spot on at Oasis on the Beach, an open-air restaurant a few steps from the ocean. This is Hawai’i, after all, where the fish is as fresh as the view is captivating. No humdrum menu here. One of the House specialties is the island catch-of-the-day, seared to perfection. Mmmm. Pair it with Thai curry spices blended into coconut milk for a fabulous sauce. Did you notice the farm-to-table veggie chunks to add flavor? Now you’re talking. Don’t forget a scoop of white rice. It’s a meal in a bowl that does not disappoint.

Coconut Curry Chicken

What’s Cooking in Gail’s Kitchen? Equal Measures: Coconut Curry Chicken! Every once in awhile you cross paths with someone who offers a product to enhance a food blog. Antonio @seasonalityspices offered me a free sample of handcrafted organic Indian Curry. Instantly, I knew the dish I would prepare. One bite of mild and spicy chicken, enhanced with the creamy flavor of organic coconut, is all it took to turn ordinary chicken into a flavorful obsession. Don’t mind if I do. Thanks, Antonio.

COCONUT CURRY CHICKEN

Ingredients:

1 cup water

1 1/4 cup sweet rice

1 tablespoon olive oil

1 tablespoon vegetable oil

1 pound chicken tenders, cut into bite-size pieces

1/2 cup yellow onion, chopped

2 teaspoons curry powder

3/4 teaspoon sea salt

1/4 teaspoon black pepper

13.5-ounce can organic coconut milk

2 tablespoons tomato paste

1 cup sun-dried tomatoes in olive oil, chopped

Cilantro, for garnish

Instructions:

Combine water, sweet rice, and olive oil. Cook in a rice cooker according to directions. (Package rice may be substituted on a stovetop.) in a large skillet, warm vegetable oil over medium-high heat. Sauté chicken and onion until chicken is no longer pink and onions are transparent. Sprinkle chicken mixture with curry powder, sea salt, and black pepper. Stir in organic coconut milk and tomato paste. Bring to a boil. Reduce heat to simmer and cook 5 minutes or until thickened. Add sun-dried tomatoes. Cook 2-3 minutes longer. Serve with sticky rice. Garnish with fresh cilantro.