Naturally, I went straight to work and put some of the bounty to good use - in this case, the poblanos, onions, garlic and basil. I made a hybrid curry that was as easy to prepare as it was delicious.
Chicken and Poblano Curry:
- 2 tsp. olive oil
- 1 large onion, peeled and sliced
- 4 small cloves of garlic, minced (or 2 large clove)
- 2 large poblano peppers, seeded and sliced
- 1 large jalapeno, seeded and diced
- 1/4 to 1/2 tsp. crushed red pepper flakes, or to taste
- pinch of Kosher salt
- some freshly ground black pepper
- 4 small to medium skinless, boneless chicken breasts, sliced into strips
- 1 1/2 tsp. curry powder
- 1/2 tsp. tandoori spice mixture
- 1/4 tsp. cayenne pepper
- a handful of toasted cashew nuts
- 1 tsp. tamarind date chutney (jarred)
- 1 cup of light coconut milk
- juice of 1/2 lime
- some shredded fresh basil for garnish
Spoon the curry over some cooked brown rice and top with a generous handful of shredded basil. Serve and enjoy!
As written, this recipe will serve four. I doubt its very authentic, but it sure is delicious! This is a curry which nods at Mexico - the poblanos - and winks at China - the cashews - while tipping its hat to Thailand with the basil. Basically, I threw in whatever was handy and surprisingly, it works. It more than works!
We like to keep things spicy around here and this had just enough heat to make you stand up and take notice - yet not overwhelm. If you're heat-averse, you can certainly cut back on the cayenne and crushed red pepper flakes. Do as you see fit. Whatever you do, don't skip the basil, it really brings the dish together and adds a bright, fresh note that's welcome indeed.
BIG thanks to my bro for all the wonderful produce. Next up I'm tackling that gigantic zucchini ... stay tuned!