Customizing Curry

Last fall I posted "Craving Curry" to share a great healthy meal. We have curry of some sort about once a month, and the perennial favorite is a casserole of broccoli topped with chicken breast and then a sauce of cream-of-mushroom soup, mayonnaise, sour cream, curry powder, lemon juice, and cheddar cheese. You get the picture. So yesterday I wasn't sure how a new recipe would be received, but they loved it!

I started with this recipe for Spicy Thai Chicken, using half the coconut milk called for, and chicken breast chunks instead of thighs. I made some other tweaks, but mine is basically what is here. Having the chicken breast in chunks allows for each serving to incorporate the quantity of chicken that person desires. For Sunday dinner I served this to the family over brown basmati rice with fresh broccoli from our garden on the side, and condiments of diced tomato, shredded coconut, raisins, and chopped onion.  I chopped up my broccoli into a small amount of rice and used only a couple of ounces of the chicken in my serving. (I had some other leftover veggies on the side.) Everybody enjoyed it, especially customizing the condiments.

Today for lunch I picked out about an ounce of the chicken and a bunch of carrots from the leftovers, with the only fat being the coconut milk floating on top that clung to the carrots as I fished them out. I steamed some fresh broccoli again and added about a third of a cup of the rice and mixed it all together with a tablespoon of raisins and some chopped tomato and onion leftovers from yesterday, with a squeeze of lemon and a few peanuts on top.  Excellent lunch!!

For breakfast today I had oatmeal with chopped fresh peaches from our tree, a sprinkle of cinnamon and sugar, and some roasted edamame. I realize how much I like having something a bit crunchy in something soft. With the rice yesterday and oatmeal this morning, I probably should have skipped the bit of rice in my lunch. I'll try to figure out something non-grain for supper . . .