A Summer Curry

You can make this with chicken or tofu and pretty much any vegetable in your CSA box.

For chicken, cut up 1-2 boneless skinless chicken breasts or 3-4 thighs in to 1-inch chunks and sprinkle with salt and pepper.

-Cook the chicken pieces in some extra virgin olive oil over medium high heat until browned on the outside but not quite cooked all the way through.

-Don’t let the chicken pieces touch as they cook so they brown better; you can sauté it in 2 batches if you need to.

-Add a splash of sherry, white wine or chicken stock and deglaze the pan, then put the chicken and sauce aside.

-Cut up any or all of the following into bite size chunks…

1 summer squash

1 head of broccoli

2-3 carrots

2 handfuls of green beans

1-2 peppers

1 eggplant

-Add all of the above into the same pan you cooked the chicken in.

-Sauté 8-10 minutes until partly tender, then add 1-2 tsp curry powder and another splash of sherry or broth and stir well to deglaze the pan.

-Husk then wash 1# tomatillos.

-Add to the vegetables along with the cooked chicken or 1 pound of cubed extra firm tofu.

-Add 1 can of coconut milk and 1 cup of broth or so, depending on how soupy you want the curry. 

-Cook on low until vegetables are tender and chicken is thoroughly cooked, about 30-40 minutes.

-Stir well to incorporate tomatillos.

-Serve over rice.