Chicken & Broccoli Curry

 

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I love love love curry. I literally grew up with curry. However, the sad thing is, I can’t eat it any more because the spice in curry triggers my heart to palpitate. I might try to make it from scratch so that I can skip red pepper which is the main cause for my problem.

As you know, curry is one of the superfoods. Especially, turmeric has many beneficial effects in our body. It helps to digest food better, to improve liver function, to fight against cancer, and to recover from brain diseases such as Alzheimer’s and stroke. It also has a strong anti-inflammatory function to relieve arthritis pain, so if you are suffering from arthritis or other diseases, adding more curry in your diet may help.

A few days ago, I made some Japanese style curry with ready-made sauce. Even though I can’t eat it, I still enjoy smelling it. I think the only way that I can eat curry is to make the sauce from scratch instead of using the ready-made sauce. It will be a hassle, but I am going to try it next time. It’s worth trying since it has countless health benefits…isn’t it?

Chicken & Broccoli Curry

1 tablespoon coconut oil
1 medium onion, cut in bite size
1 potato, cut in bite size
4 pieces chicken thigh,cut in bite size
2 to 2 and 1/2 cups water
1/2 head broccoli, cut head and stem 
3 cubes Japanese curry
2-3 tablespoons coconut milk

Actually, there are many ways to cook curry. There are endless combinations of meats and vegetables. My hubby likes beef and potato curry, my son loves beef and all kinds of bell peppers in it, and I love chicken and broccoli combination. I can’t eat but I made my favorite curry…oh well..I’m the cook after all!!

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In a medium pot, add coconut oil and onion. Cook it for a few minutes.

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Add potato and cook for a few more minutes.

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Add chicken thigh.

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Cook it until the color begins to turn white. No need to cook thoroughly.

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Cut broccoli head and stem, and divide them.

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Add the broccoli stem only and mix.

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Add water and bring to a boil over medium heat then reduce to medium low to simmer for about 10-15 minutes or until the potatoes are cooked.

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This is Japanese curry that my family enjoys. One of my Japanese friends, Rie, told me that I should use two different curries to give more flavor. My palate is not that sophisticated to taste the difference but I always follow her tip whenever I cook curry.

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You could just put the cube in the pot but I learned from Harumi Kurihara who is famous chef in Japan that mincing the curry cube helps to dissolve better in the water.

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When potatoes are cooked well reduce the heat to low and add minced curry cube.

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Stir well..

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Add the broccoli head.

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Add some coconut milk to give a nutty flavor.

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Stir and see if you need more water. If the sauce is too thick, add some more water. My family usually likes thick curry sauce.

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Ok. Our dinner’s ready!

Then I got a phone call from my friend that they want to go out for dinner with us. And guess where we ended up going for dinner…Japanese Curry House..I guess we were supposed to eat curry that day. Ha~

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