The recipe I’m sharing today is a household favorite. It actually might even be Eric’s absolute favorite meal (that I make at home, anyway)!
I hadn’t made this for a long time, though. I think I’ve been so focused on trying new recipes to share on this blog that I’ve neglected recipes that used to be in our regular rotation. I did share this recipe on my old blog, but, after making it again recently, I decided to take a couple of (slightly) better photos and share it on Divulge and Indulge.
Before I post the recipe, though, I want to share something funny/adorable that Eric does.
I’m not sure if I’ve mentioned this before on the blog, but Eric does the majority of the grocery shopping for our household. He typically asks me for a list, which prompts me to search for new recipes I want to try (as well as consider recipes I’ve made in the past that we both love). I’ll then make a preliminary list on my computer (also listing my recipe sources so I can easily find them again and, of course, properly credit them on my blog), then add everything to the Our Groceries app. If you’ve never used Our Groceries, I’d recommend it (and no, this isn’t a sponsored post). It’s really helpful since you can separate the lists by store (for example, we have a Target/Hy-Vee list, a Trader Joe’s list, and a Costco list), easily add and delete items, and, if you’re like us and buy a lot of the same things on a regular basis, it saves those items so you can just type a couple of letters to quickly add them to the list.
Anyway, the point is that I make a list (after an absurd amount of preparation apparently), and he gets everything. Sometimes, though, he’ll get stuff that’s not on the list. That’s obviously fine, especially since it’s usually something delicious (like gelato or White Cheddar Cheez-its) or something convenient (like frozen skillet meals and pizzas that are a lifesaver on the nights we don’t have time or energy to cook a “real” dinner).
Sometimes, though, I’ll start looking through the kitchen and discover that he’s purchased all of the ingredients to make the curry I’m about to share with you. I think it’s funny and kind of cute since it’s a somewhat subtle hint that he really wants me to make it again. It’s not like he can’t ask me to make it (he does a lot of the time), but I think he just sees the stuff in the store and thinks, “I should probably get this and then she’ll want to make it soon!”
And it works. I mean, seriously … Buying things to make his favorite dinner and then casually placing them in the kitchen? So cute. (Not to mention the fact that this meal is quick, easy, and delicious!)
And now, without further ado (or further mushiness), I present to you the recipe for Eric’s favorite meal!
Green Curry Chicken
Adapted ever so slightly from a recipe on Mel’s Kitchen Cafe.
- 2 large cans of chicken, shredded or cubed (You could easily use 3-4 large boneless, skinless chicken breasts instead, but that would obviously increase the cooking time. I’ve always taken the canned chicken shortcut with this recipe, and it always tastes amazing … So I’d say it really doesn’t matter which you choose to use.)
- 1 tbsp olive oil
- 2 14 oz. cans lite coconut milk (I always use lite to make it a little healthier, but regular is also fine)
- 2 4 oz. cans diced green chilies
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp curry powder
- 2 tsp Garam Masala
- 2 tsp cumin
- 6 cups cooked rice (We alternate between jasmine and basmati, but prefer jasmine for this recipe)
- In a deep saucepan, heat olive oil over medium high heat. Add the shredded/cubed chicken and season with sea salt and black pepper, cooking for approximately 3 minutes.
- Add coconut milk, diced green chilies, curry powder, Garam Masala, and cumin to the chicken and bring to a simmer.
- Simmer for 15-20 minutes, stirring occasionally. (The sauce will be fairly runny.) Although it’s not completely necessary to simmer the chicken and sauce for such a long time, I prefer to do this because I think it helps all the flavors blend a little better.
Please note that Eric and I always make a double batch of curry and rice and this recipe reflects that. Since we both really love this meal (and it actually reheats well), we like to have plenty of leftovers. If you don’t want to make as much, just cut this recipe in half.
I always serve the curry over cooked jasmine or basmati rice. (I used jasmine this time.) I usually also serve this meal with a side of Tasty Bite spiced lentils (we like the Jodhpur and Madras flavors best) or Steamfresh vegetables.
As you can tell from the instructions, this is an incredibly simple meal. Don’t let that fool you, though … It’s packed with flavor! It’s obviously not an authentic curry you’d find in a restaurant, but it’s delicious and something easy to whip up on a busy weeknight.