You thought I forgot, didn’t you?
You thought I had forgotten about the Great Chicken Challenge.
True, our sultry, poultry friend had to sit in the freezer for a week or so while I recovered, but I thawed out the two thighs and drumsticks a couple of days ago and made a curry.
True, I used four pieces of meat, but it fed both of us for two meals – it worked.
I cooked one entire sliced onion and a clove of diced garlic in a bit of coconut oil in my big cast iron skillet until they were just about caramelized.
I added some curry powder and ginger (a good teaspoon of the ginger and half again as much of the curry powder) and let it all simmer and turn gold.
I removed the onions and seared the chicken pieces in the hot oil for a couple of minutes on all sides so that they had a little crust on them.
I poured in half a can of Thai Kitchen, lower fat coconut milk and added one potato that I had washed and cut into little pieces *plus* the onions that had been waiting on the sidelines.
I covered the whole lot, reduced the heat to low and let it cook for a good 45 minutes.
Oh. My. Word.
We ate it with brown rice. It was such a deep, creamy tasting dish – it came out very well. I love the coconut milk!
Cost Per Serving – $2.00, roughly. The coconut products are a little pricey, but so worth it.
SO what is that so far?
One chicken: 2 People: 4 different meals: 14-16 very generous servings of food
I’m impressed… We’ve done a salad, a soup, a ‘straight chicken meal’, and a curry. I’ve still got the giblets and the entire back to use – things are going to get creative! Plus, we still want to do the ‘chicken deconstruction tutorial video’ – doesn’t that sound peachy?!
Stay Tuned folks-