It has been so long since I’ve shared a recipe here on the blog. For a change, I decided to step up the game and show a dish I enjoy doing because of the use of two ingredients I can’t eat: curry and coconut milk. So if you are like me and can’t even think about tasting the small amount you should give this recipe a try.

I call this an NO-CURRY-LOVERS because I never liked the taste of curry and every time someone suggested to have curry for dinner I’m usually the first to complain. And I know I’m not the only one who doesn’t like it so want to give a second option for people that want to cook it but doesn’t like it. My father loves curry but usually, we never cook it because of neither my mother or myself like it. Also, I don’t like the idea of can’t cooking a dish for someone who loves it just because I don’t, so it was about time to find a way to work to everyone.

I’ve always believed in my grandmother’s words: Every donkey eats straws, the question is to know how to give it. This means that even when you don’t like to eat something there is always a way to make you eat it. This is a Portuguese proverb that I try to prove is true as much as I can and this recipe is a way to do it.

This recipe can serve 2 times but the portion aren’t to big.

Groucery List:
1 Boneless Chicken Breast
1 Apple
1 tbsp of Curry powder
1 clove of Garlic
1/2 Onion
2 tbsp Coconut Milk
2 tbsp of Tomato Pulp
1 tbsp of White Wine
Olive Oil
Salt & Pepper
Fresh Parsley
Lemon Juice

Preparation:

1. Slice the chicken into small cubes around the same dimension and season with salt, pepper and a little bit of olive oil. Reserve it. Unpeel and chop in cubes the apples. Add a bit of lemon juice to prevent to get oxidated and reserve it. Finely chop the garlic and onion but keep them separated.
2. Grab a frying pan and heat a small amount of olive oil in medium heat, and had the onions previously chopped. When they start to get soft add the garlic and the curry powder, stir well and let it be for 2 minutes. If the mixture is too dry add more olive oil to prevent burning.
3. Add the chicken and envolve it. Let it cook for about 10 minutes stirring a couple of times to make sure every side of the chicken is cooking evenly. Add the tomato pulp and the white wine, always mixing very well. Let it simmer so the alcohol can evaporate.
4. Add the apples and let them cook for about 5 minutes to soften but keeping a crunchy inside. Add the coconut milk, stirring well to incorporate every ingredient and let it thicker. Turn off the heat, chop some fresh parsley and add. Serve with white rice.