Fact: I don’t like curry. Fact: JT does. Problem: JT always wants to make curry and I sit there gagging at the thought of it. What’s a man to do? He makes fake chicken curry, that’s what. Looks kinda like curry, tastes like delicious. Works for both of us!
I’m not really sure why I hate curry so much or why he loves it. I had it when we were on a mission trip in Seattle and liked it well enough. But when I had it again back home, both in a restaurant and homemade, I couldn’t stand it, I felt sick afterward. I don’t know what happened between Seattle and home, but something caused a gag reflex in me. Maybe that restaurant gave me fake chicken curry too. But since then I can’t eat it.
Meanwhile, that’s JT’s standard dish when we go to Indian restaurants (one thing you should know about JT: he’s willing to try making anything in the kitchen but he flat out refuses to change his regular orders at restaurants. And heaven forbid if we go to one he’s never been to before or has unfamiliar food on the menu…takes FOREVER to order). He always has, and probably always will, love chicken curry. The number of times he has begged me to try it again so he can make it is ridiculous. And he never seems to want to make it when we have leftovers so I can save myself from eating it. Go figure.
But I think having to make fake versions is fine. If anything, it enhances our tolerance for the “fake” stuff in life. Who needs name brand salsa when you can make your own? Who needs to pay $100 for a new shirt when one from the thrift shop for $3 is just as good (and likely more unique)? I say down with the “real” stuff! Let’s move into a revolution of fake it til you make it! Hazaa!!!
(Insert the charging scene from Brave Heart here)
Okay, so maybe I can’t start a revolution that’s all-encompassing of every part of our lives. But perhaps we can convince you that a fake curry is just as good, if not better, than the real deal. Vive la fake!
- 2 large chicken breasts
- 1 cup sour cream
- ¼ tsp ground coriander
- ¼ tsp cumin
- ¼ tsp tumeric
- ⅛ tsp allspice
- 1 red pepper
- 1 yellow pepper
- 1 yellow onion
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Brown rice, to serve
- Cut your onion and peppers into strips length wise. Mince your garlic.
- Place the onion, peppers, and garlic in a large pan and cook until soft.
- Add your coriander, cumin, tumeric, and allspice then stir until well incorporated.
- Add the sour cream to the seasoned vegetables. Add salt and pepper, to taste.
- Cook your chicken breasts. You can cut them into cubes before or after they’re done (we cube them after). Season with salt and pepper.
- Mix the chicken into the saucy vegetables.
- Serve over brown rice.