When we visited my in-laws I wanted to do a curry night because my father-in-law loves curry but knowing that my mother-in-law isn’t a huge fan of curries I planned on doing something for her as well. Especially since the curry I wanted to make was the tomato garlic beef curry which is really spicy. When my MIL said that it’s the heat that turns her off of the curry I thought I would make her the mild chicken curry I make for those that aren’t into the spicy side of things.
This recipe uses thai curry paste. I agree with both camps of buying the paste or making it. Making it isn’t difficult if you have some time and all the ingredients. However, we had the kids this weekend and now that the weather is warm we have to work on a ton of projects, so time was limited.
My husband also made naan to go along with this.
Because this was just for me and my husband I cubed a breast and a half of chicken and heated up a couple of tablespoons of olive oil in a skillet. Start cooking the chicken. Finely chop 3-4 cloves of garlic and slice a couple of scallions. Cook for a few minutes.
Slice a few mushrooms and about a cup of pepper. I chose orange to make the dish pop. Add half a cup of chicken stock and bring to a simmer. Add Thai Green Chili paste. Start off with a little bit and build up to the heat level you would like. Add 1/2 -3/4 cup of coconut milk. Adjust the heat level with the curry paste. Season with cilantro (coriander leaf) and a teaspoon of garam masala.
Once the chicken is cooked through serve in a bowl with the naan. My husband also made a wonderful mango chutney to go along with this.
When I made this for my mother in-law she really enjoyed it. Success! It was nice to make something she liked since she had made us so many yummy meals while we visited. We ate very well!