Tuesday, April 26, 2016

Curry in a Hurry

Curry in a Hurry

Lately all I see on the internet it “curry in a hurry” this “curry in a hurry” that and I realized that for me, that is my favorite kind of curry, something I throw together typically with the contents of my fridge.  It is never really pretty, but it really is delicious, simple and if you look closely, you already have half the recipe marinating in your fridge from Tandoori grilled chicken!!


1 cup 0% plain Greek yogurt

2 tbsp. canola oil

2 tbsp. Tandoori Spice mix

2 lbs. boneless skinless chicken tenders

1 large zip lock bag

1 zucchini, cut into matchsticks or quarters (think cut circles, then cut the circles in half and in half)

1 small onion, sliced

5 mushrooms, (button or baby bella) sliced

1 bag Dole baby spinach

1 tbsp. minced garlic (from a jar, Trader Joes is my favorite)

1 tbsp. minced ginger from a jar

1 cup fat free half and half, or whole milk (if you have coconut milk now would be the time to use it, but it’s curry in a hurry not curry after a trip to the market!)

Salt and Pepper

Cayenne pepper (Optional)

2 tbsp. coconut oil


Add the chicken in the yogurt mixture to a hot pan with the coconut oil and sauté for about 5 minutes, use a wooden spoon to break the chicken into bite size pieces.  Then add the onion, garlic and ginger and sauté for another two minutes.  Add the zucchini and mushrooms and season with salt and pepper, if you want this to be spicy add as much or as little cayenne pepper as you wish, I added a little sprinkle but the sky is the limit (well the scovil scale is the limit but that’s for another day).  Add the half and half and lower the heat, stir until the sauce begins to thicken, usually 5 to 10 minutes, add the spinach, and mix to combine.  Once the spinach is wilted spoon over rice, cauliflower rice or quinoa.

IT’S THAT SIMPLE!  I wish I could tell you there is some voodoo magic here but there isn’t.  If you know you are making this recipe you can cut the chicken into bite size chunks vs just marinating them as whole tenders.  This is what I like to call a clean the fridge out meal, perhaps you had marinated the chicken earlier in the week and never grilled all of it, or you have extra carrots or peas from a meal during the week, throw them in there!  The only thing you may want to increase as you add ingredients is salt and pepper and the dairy element so that you have a luscious sauce to go over your rice or rice substitute.   

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