Thai Yellow Curry Chicken

• 8 oz. chicken or pork loin
• 1 13.6 oz can of unsweetened coconut milk 
• 8 cherry tomatoes
• 2 cloves garlic
• 1 large carrot
• 1 cup Yukon gold potatoes
• 1 cup kale
• 1/2 red bell pepper
• 1/4 medium sweet Vidalia onion
• 2 TB Yellow Curry Powder
• 1 TB Garam Masala
• 1/2 tsp sodium chloride 

• Basmati (or similar long grain rice) for serving
• Cilantro for serving (optional)

Julienne the carrot, bell pepper and onion. 
Cut the tomatoes in half.
De-vein the kale and slice into strips about half an inch wide, then cut into pieces 2" long. (The kale helps to add a rich and flavorful sweetness to the curry that is complimented by the potatoes).
Cube the potatoes into 1" pieces. Set aside.

Cube the meat into 3/4" pieces, rinse and pat dry.
Sprinkle the garam masala over the meat and mix thoroughly so all pieces are evenly coated.

In medium saucepan heat 3 TB olive or avocado oil on medium-high. Add meat and stir to incorporate oil evenly. 
Crush and add garlic. 
Stir frequently for about 5 minutes or until the meat is nicely browned. Remember to not scorch the spices or it will become bitter. 

Reduce heat to medium and add coconut milk. Whisk until the milk has become consistent and is no longer lumpy.
Whisk in curry powder, then add potatoes, carrot, bell pepper and onion.
Reduce heat, cover and simmer for 30 minutes.

Add tomatoes and kale, simmer for an additional 10 minutes with lid off.


Serve on top of rice and garnish with cilantro


note: I go to the Asian market to find all of the spices needed to make my garam masala and curry blends, (recipes are linked in the ingredients list above). I mix up a fresh batch about every six months or so. If you don't want to go through that hassle you could buy yellow curry paste, or even off the shelf garam masala and yellow curry spice. The flavors you'll get from an off the shelf spice blend will not be as tasty though, but a pre-mixed curry paste from the Asian market would still be pretty enjoyable.

Yellow Curry Powder

5 tablespoons ground coriander seeds
1 tablespoons ground cumin seeds
3 tablespoon ground turmeric
2 teaspoons dry ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek (or fennel) seeds
1 teaspoon lemongrass
1 teaspoon black pepper
1/2 teaspoon crushed red chile peppers

Mix all spices together, place into an airtight container and store for up to 12 months.

Garam Masala

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• Garam Masala is used in many Indian food dishes from tikka masala to all of the curries. Once you make up a batch, you may then incorporate it into other recipes. 
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• 2 bay leaves
• 1 tablespoon cardamom seeds
• 1 tablespoon green peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
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• Dry heat the bay leaves, cardamom, peppercorns, cumin and cloves in a medium skillet over medium-high heat, stirring often, until the cumin seeds become a toasty brown color. 2 to 3 minutes. The spices may pop and crackle a little bit, but be careful to not burn them or overcook them as that will result in a bitter taste.
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• Remove from heat and pour onto a plate. While still warm, place spices into mortar and grind with pestle until a course powder has been achieved. Depending on the size of your mortar, smaller batches may be necessary. Add remaining spices and mix until fully incorporated.

Place into an airtight container and store for up to 12 months.