You know what I love? Finding recipes that are cheap, quick and easy. We found one in Clean Eating Magazine that looked like it would be a good one, and since we had red curry paste languishing in our cabinet I thought I would make some of this. Little did I know it would become one of our family favorites. Favourite with a “u” even, because it’s classier like that.
We worked it out last night and the total for this dish – including the portion of curry paste and the portion of chicken broth we used for it – and came out with about $5 for the 4-serving meal. That doesn’t include the rice, but brown rice is also pretty cheap. Now that, my friends, is a bargain. I suppose if you don’t eat meat, you can also use extra-firm tofu and veggie broth in it, but that does add to the cost. Just FYI. It originally had cashews, but we nixed that because they’re stupid expensive, and it also called for salt to taste but we didn’t use any.
It’s also fast! We’ve made it twice now and both times it took us about 30 minutes to prepare from chopping to serving. Actually, the curry took less time to make than the rice (stupid brown rice). It’s also volcanic-hot when it comes off the stove, so watch out.
Because I want everyone to be as happy in the stomach as me and Mister E, I’m going so far as to type out the recipe here so you can all enjoy. One warning, though. If you’re sensitive to spice, check the side of your curry paste to see if it’s mild or hot when you buy it. It’s not Cock Sauce, but it’s right up there.
Curried Chicken and Zucchini
- 1 lb. Chicken, cubed
- 2 zucchini
- 1 can garbanzo beans (chickpeas)
- 2 cloves garlic
- 2 tsp olive oil
- 2 tbsp finely chopped cilantro
- 1 cup chicken broth
- 3 tbsp red curry paste
- Salt and pepper to taste
Saute chicken and garlic in olive oil over medium-high heat. A large skillet works best but you can use a saucepan if you like. While the chicken is cooking, mix curry paste into chicken broth with the salt and pepper. Once the chicken is a little browned, pour the zucchini and garbanzo beans (rinsed) into the skillet, then pour the sauce over them. Stir well to coat the chicken and veg with curry sauce. Bring to a simmer, then cook for 5 minutes, stirring/turning over occasionally to make sure it doesn’t dry out. Take off heat and mix in cilantro, let stand for a minute or so, then serve over brown rice. Enjoy!
What’s your happy today? Share it over at Band Back Together and let everyone know that you’ve found a little happy in your life this Monday. ❤