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Kimchi Curry

I love how necessity is often the source of inspiration.  This idiom is more than often the case for me when I’m doing my nightly conjuration of dinner.  Sometimes it’s more “what’s there” than “what do I want”.

Tonight I was ahead of the game.  I wanted to get Halloween dinner done early.  I’d been eyeing the chickpeas I cooked off yesterday and I knew they couldn’t be hummus…  I am out of garlic and there was definitely no time to go to the store.  So Channa Masala they became.  I went with a roasted tomato and heavy cream curry sauce – perfect.  When I came to put the coconut chicken curry together I found myself in a bind.  NO ONIONS!  I used the last onion in the chickpea curry.  HOW DO YOU COOK A CURRY WITH NO ONIONS!?!  Sometimes I stare in the fridge for inspiration…  “what do I have that has garlic, onions and ginger already in it???  (as well as shallots and four kinds of chilli peppers???)  KIMCHI COCO-CURRY was born tonight.  It is SO good.  I usually rarely use that many caps in one paragraph but here let’s just imagine a Japanese television host yelling dramatically and many neon lights flashing.

Well we are pulling the costumes together so I’ll leave you with the recipe…  I think I need a little bit of purple lipstick to finish my hipster witch outfit :D 

would you take cooking tips from this mug?

Kimchi Coco Curry

1 Jar Kimchi

1lb Chicken Tenders cut into chunks

2 Tbs Coconut Oil

1/2 tsp Turmeric, 1/4 tsp Nutritional Yeast, 1/4 tsp Cumin, 1/4 tsp Garam Masala, 1/4 tsp whole Peppercorns, 1/4 tsp Paprika

1 Jar Coconut Milk

6 new potatoes

settle new potatoes to boil in some water and salt, turn down to a simmer.

melt coconut oil in pan and throw in a whole jar of kimchi….  as you stirfry the kimchi start to add spices, turmeric, yeast, cumin, garam masala, peppercorns and paprika.

when you’ve got a nice hot mess add the chicken and brown on all sides.  (approx 5 minutes on medium high)

add coconut milk, bring to a boil then simmer.  

add potatoes when they are soft.

serve over rice you could garnish with a wee bit of fresh corriander that would just take it over the top.  ENJOY!

2 Responses to “Kimchi Curry”

  1. Mara says:

    oh and a pinch of saffron! i forgot that… makes for a great golden hue but you can survive without it if it’s not at hand

  2. Antoinette says:

    Sounds so delicious! I love the ingenuity that comes from necessity. I can’t wait to try cooking this hot mess up!

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