Chicken Floss Curry wait no veggie curry....

I have forever wanted to try making curry at home, but some reason I have always been a little timid and nervous to try. I must say this was so so easy and it was great! It has a little heat but it gives the curry a very warm feeling and not super spicy. I strongly recommend and if you were as nervous as I was to try... just do it. Its always a little scary trying a new recipe because if it doesn't work you don't want to waste the money. I will say this the more you try new ones the better you will become at cooking in general. You will start to get a sense for what flavors will make sense and what balances out a meal.

So on with the chicken floss curry!! I got this lovely recipe from yet again my favorite blog Crepes of Wrath (which was adapted from Almost Bourdain). Thank you crepes of wrath for giving me the wonderful recipe to battle my curry fears!

You will need

2 chicken breasts - 1 red pepper - 1/2 tsp ginger - 1/2 tsp red pepper flakes - 1/2 coriander

1/3 cup of peanut oil - 1/2 turmeric - 1 tsp of sesame oil - 1 tbs of curry powder

1 stick of lemongrass or 1 tbs of lemongrass paste - 1/2 tsp salt - 2 shallots and 2 garlic cloves

1 onion - 1/4 cup coconut milk - 1 green pepper - 1/2 cup of water

You start by poaching your chicken. It should take about 15 minutes to cook through. Then get your spices together. You will need 1/2 tsp of ground ginger, 1/2 tsp of ground coriander, 1/2 tsp of turmeric powder, 1 tbs of curry powder, 1/2 tsp of salt. Combine them in a bowl and set aside.

Then chop up all your vegetables - 1 onion, 1 green pepper, 1 yellow squash, 1 red pepper. Once all your veggies are chopped put them in a large bowl and add 1 tsp of red pepper flakes, 1/3 cup of peanut or olive oil (I used peanut oil and it was insanely good), 1 tsp of sesame oil, then some salt and pepper. Mix thoroughly then place on a baking sheet and bake them at 375 degrees for about 20 minutes.

Then once your chicken is cooked through place it on a cutting board and shred it up with two forks. This may seem like it will be difficult, but because it was boiled it will easily come apart.

Then you need to prepare your lemongrass. You can get lemongrass paste by the fresh herbs in the produce section or give the real stuff a shot. You take the one stick, which is all you will need for this recipe, and use something heavy to bruise or break it up like in the picture below. Once it is broken apart a little remove the outer shells and minced into fine pieces.

I forgot one of the pictures that had the sauce in it so you will have to bear with me. The next step would be to start the sauce. You want to heat 2 tbs of oil in a saucepan. Then add 2 shallots and 2 garlic and saute. Then add the lemongrass and mix through until its fragrant. Add the spice mixture you set aside earlier and add it to the shallot, garlic, and lemongrass mixture saute for another minute or two. Then add 1/4 cup of coconut milk and 1/2 cup of water to the spice mixture and whisk through. Then add your shredded chicken to the sauce.

All you have left do is assemble your chicken floss curry. You can serve it over some rice and just pile the rest on top and its delicious. I would like to point out for all my vegetarian friends that this can be completely vegetarian by just removing the chicken. You would just top it with the sauce and veggies and it would be just as great.

Enjoy !!!