Five Ingredient Chicken Curry
I had this “brilliant” idea of joining cooking contests for cash because why not? I cook anyway, plus why not hit two birds with one stone? (no pun intended) Here’s my official entry to the second cooking contest I joined:
Sadly, this recipe was not chosen. No use over crying spilled coconut milk – but hey, two birds with one stone, right? I guess I’m just hitting one bird with one stone… and cooking it in curry. This recipe is inspired by Filipino Chicken Curry.
- 2 14-oz packs Just Bare Chicken Breast Fillets, chopped into bite size cubes
- 4 tbsp Sofrito Tomato Cooking Base
- 13.5 fl oz can Coconut Milk
- 2 1/2 tbsp Curry Powder
- 1 cup water
In a hot saucepan with medium high heat, add 2 tbsp cooking oil and 4 tbsp sofrito. Let it cook for about half a minute.
Add chopped Just Bare Chicken Breast Fillets into the pan. Saute until all sides of the chicken turn white.
Add 1 cup water into the pan. Bring it to a boil and let it simmer for about 10-15 mins or until the chicken is fully cooked.
Add Coconut milk and curry powder. Bring to a boil and simmer for about 5 minutes until the curry is a little thicker. Season with Salt and pepper.
Serve with white rice or noodles.
Serving it with noodles isn’t my idea. This is from my friend and neighbor Rich, who eats most of my cooking without complaint. I must admit, I inhaled it after I put the curry on noodles.
The noodles I used come from this packaging. You don’t have to look for this packaging in the Asian store, but it helps to know what it kinda looks like. I cooked it like pasta, in salted boiling water. Please note that this type of noodle in about 4 minutes.
Will I join another cooking contest? Of course! It’s like playing “Iron Chef” with the possibility of winning something. 😉
This recipe was produced as an original entry for the Just Bare Chicken Just 5 Cooking Challenge. I am not sure if I have surrendered the rights to this recipe (like what happened with the contest I joined at Food.com).