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 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…
2 handfuls of green beans
1 eggplant (optional)
-Chop up 1 onion and 2 cloves of garlic.
-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 with some cilantro chutney.