Creamy Curried Chicken
This is truly a bachelor's recipe, in that the amounts are up to
you. It's a very simple dish to make with so many variations you
could have it every night for a week and never have the same dish.
It is a healthy dish and the secret to it's healthy qualities
(besides the black rice) are
the ginger and turmeric; both fight inflammation and keep your blood
sugar from spiking. Then there's the bok choy....read on.
Fresh Ginger (chopped)
Curry Powder (Turmeric, Cumin)
Garlic (chopped or smashed)
Chicken (or pork, or beef)
Celtic Sea Salt (to taste)
Korean Hot Stir-fry Starter
Cayenne Pepper/Habanero Pepper Sauce
Fish Sauce (Nuoc Mam Nhi)
San-J Organic Tamari Sauce/Organic Soy Sauce
Again, this is a real bachelor recipe. No measuring is needed
here; everything is done to taste (and creativity).
First you'll want to start your
Black Rice (use a bit more
water than normal ─ two to one is normal) and cook it a bit longer
than most rice (boil at first, then simmer for about 50 minutes to
an hour). When the rice is half finished (about thirty minutes to
go), you'll want to warm up a frying pan with a tablespoon or two of
Then shave your fresh ginger (about a tablespoon per person) then
mince finely and add to the coconut oil. Mince up some cloves of
garlic (or crush them) and set aside for ten minutes.
Chop up some onion, add that to the pan.
Now comes a bit of fun. You can add some soy sauce, or fish
sauce, or both but definitely a bit of Celtic Sea Salt. If you like
it hot, a Korean Hot Stir-fry Starter is great to add, however, hard
to find. There is no English on the package. There's just a picture
of a red hot pepper. I get mine from an Asian store in St Paul, MN.
So, just visit any good Asian store, or Thai store and look for a
good hot stir-fry starter. You can also pick up some fish sauce, but
the best is called Nuoc Mam Nhi.
Add some curry powder (again about a tablespoon per person
eating). Add whatever sauces you like, and if it pleases you a
little wine. People ask me what's the best wine for cooking. The
answer is: whatever you've got. Hey, you only live once, just let
the wine fly. I've used Rhubarb wine in this recipe, and Concord
Grape, a Heavy Merlot, a Pinot Noir, and even a Riesling. They're
Now look at the sauce you've
got going and ask yourself how hot you want it. It's at this time I
add my cayenne pepper or habanero pepper sauce.
Next comes the meat: Chicken, pork, or beef. Chicken and pork
have to be cooked thoroughly. The beef, not so much. Slice up, stir
in. Cook the chicken and pork thoroughly before adding the bok choy,
for beef, you can add the bok choy right away.
Chop up your bok choy and add it.
Now to make it creamy. A huge tablespoon (or two) of Greek Yogurt
and some coconut milk. Cover and simmer for about fifteen minutes,
stirring once in a while. While stirring you can taste and toss in
some more fish sauce as desired.
Served over black rice, this meal is delicious and healthy.
First, the black rice is
full of fiber (fiber keeps your blood sugar from spiking), and the
rice has more antioxidants than a bowl of blueberries. The ginger
and curry (turmeric) keep your inflammation index down and also keep
your blood sugar from spiking.
Note on Turmeric: Apparently I'm not too old to
learn new tricks. I've just discovered that adding a little black
pepper to turmeric increases the bioavailability of the turmeric
about a thousand times.
The bok choy is a cruciferous vegetable. It has phytochemicals
that detox xenoestrogens (which can hold weight on you) and also
fight cancer. The coconut milk and oil are just heart healthy. This
meal is filling, delicious, and healthy for every part of your body.
And it's fun to make because you can really get creative with it.
For weight loss (fewer calories), cut out the Greek Yogurt, and
use a little less coconut milk. That's it.
You can add other veggies or mushrooms, add a bit more garlic,
more hot pepper sauce. It's all up to your taste, but it's easy to
fix, and very good for you. What more could you ask from your food?