I absolutely love curry. Last night I made this delicious dish using the Quorn brand Chik'n Cutlets and it was so good. Here is my recipe:
Ingredients
- 1 small yellow onion.
- 1 14-ounce can of coconut milk
- 1 stalk of lemongrass finely chopped (you can use frozen if you can't find fresh)
- 1/4 cup of fresh basil cut into chiffonade form (add the last minute of cooking)
- 3 tablespoons of yellow curry powder ( I use the Fresh and Easy Curry Powder but use any brand that you like)
- 4 Thawed Quorn Cutlets sliced into 1/4 inch slices
- 1 large potato cut into 1 inch cubes parboiled for 7-10 minutes
- 1/2 teaspoon of sugar
- 2 tablespoons of olive oil
- 1/2 tsp of dried chili flakes
- 1 inch portion of fresh ginger finely chopped
- 3-4 cloves garlic, minced
- 1 1/2 tsps salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp of turmeric
Preparation
- Slice the onion and saute it with the Quorn cutlets in the olive oil.
- As they are sauteing, add your spices and aromatics. (salt, chili flakes, ginger, lemongrass, curry powder, coriander, cumin, garlic, turmeric, and sugar)
- Saute until slightly browned.
- Add the coconut milk and stir.
- Add your water to get it to the desired thickness.
- Add your potatoes and cover and simmer for 10 minutes.
- The last minute add in your fresh basil.
- If you feel that the consistency is too thick, you can always add a bit of water.
Serve and enjoy with a scoop of basmati rice!
Note: I made a curry chicken salad today using the leftovers and it was awesome!
