FA+
Shop
289
Views
Views
9
Favorites
Favorites
Category
Photography / Tutorials
Species Unspecified / Any
Size 1200 x 800
File Size 437.6 kB
Report this content
More from FACCC
Please Fave the Original Submission here.
More deliciousness from
!
Oh, a good curry is a thing to behold, a unique flavor, that's just...irreplaceable.
16 oz chicken cubed
4 cups white rice
12 oz sweet potatoes cubed
12 oz Yukon gold potatoes cubed
12 oz carrots peeled and sliced
28 oz can tomato sauce
14 oz can diced tomatoes
14 oz can stewed tomatoes
16 oz can vanilla yogurt
14 oz can coconut milk
tsp crushed red pepper
tsp salt
tbsp garlic powder
2 tbsp curry powder
tsp cinnamon
12 oz broccoli florets
one onion frenched
28 oz can diced pineapple
Get the rice started, saute the chicken, till par cooked, add the hard veggies, and the fluids [tomatoes yogurt and coconut milk] to get a light, creamy pink sauce, the seasonings will make it yellowy, as soon as the potatoes are cooked, add the soft veggies, and remove from heat just when the broccoli is softened to desired. we don't want the onions to disappear, and if the broccoli overcooks, it just starts crumbling, and that's no good. so it's best to add the soft a little before it's done.
Serve over a layer of steamed rice. The sauce should stay like pea soup, DRENCH that rice, and it will turn into the best part of the dish, I'm not even kidding. that flavorful sauce soaked into the rice is divine!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
More deliciousness from
!******************************Oh, a good curry is a thing to behold, a unique flavor, that's just...irreplaceable.
16 oz chicken cubed
4 cups white rice
12 oz sweet potatoes cubed
12 oz Yukon gold potatoes cubed
12 oz carrots peeled and sliced
28 oz can tomato sauce
14 oz can diced tomatoes
14 oz can stewed tomatoes
16 oz can vanilla yogurt
14 oz can coconut milk
tsp crushed red pepper
tsp salt
tbsp garlic powder
2 tbsp curry powder
tsp cinnamon
12 oz broccoli florets
one onion frenched
28 oz can diced pineapple
Get the rice started, saute the chicken, till par cooked, add the hard veggies, and the fluids [tomatoes yogurt and coconut milk] to get a light, creamy pink sauce, the seasonings will make it yellowy, as soon as the potatoes are cooked, add the soft veggies, and remove from heat just when the broccoli is softened to desired. we don't want the onions to disappear, and if the broccoli overcooks, it just starts crumbling, and that's no good. so it's best to add the soft a little before it's done.
Serve over a layer of steamed rice. The sauce should stay like pea soup, DRENCH that rice, and it will turn into the best part of the dish, I'm not even kidding. that flavorful sauce soaked into the rice is divine!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 800px
File Size 437.6 kB
This looks very tasty. It's very colourful, very bright, and definitely shows there's bold flavour in there.
My only critique from a visual standpoint...
The chicken to other ingredients ratio is very... Weighted, literally. There is a pound of chicken vs. 10 pounds of other ingredients.
The dish being called "chicken" curry, you'd think chicken would be the star. Or at least... that's my idea. It follows the same idea that
a product can't be called a certain name because it's lacking enough of that key ingredient. Like peanut butter vs. peanut flavoured spread.
This is like curry with chicken left as an after thought.
My only critique from a visual standpoint...
The chicken to other ingredients ratio is very... Weighted, literally. There is a pound of chicken vs. 10 pounds of other ingredients.
The dish being called "chicken" curry, you'd think chicken would be the star. Or at least... that's my idea. It follows the same idea that
a product can't be called a certain name because it's lacking enough of that key ingredient. Like peanut butter vs. peanut flavoured spread.
This is like curry with chicken left as an after thought.
Comments