Chicken Curry on Brown Rice and Trip to Istanbul, Turkey
This Chicken Curry on Brown Rice dish is an excellent weeknight meal, inspired by our recent trip to Istanbul, Turkey, simple, and good enough for company!
Last week we were reminiscing about our beautiful trip to Tanzania, Africa over the summer, and then the restful days in Istanbul, Turkey, at the tail end of our trip, with our kids on our back patio, while enjoying Chicken Curry on Brown Rice. The talk of “curry” got us telling the kids all about the food, spices, cats (everywhere you looked), architecture, and beauty of Istanbul.
Heading back to the States, we had a choice to go through Amsterdam or Turkey, so we chose the latter, staying at old town Istanbul (largest city in Turkey with a population of 14 million).
I could write a very long post about our time there, but since this is basically a food blog, let me just say the food was outstanding.
We stayed at the Avicenna Boutique Hotel centrally located in Istanbul, surrounded by breath-taking views of a lush park and pristine riverbank. The historical centre hosted the Blue Mosque, Hagia Sophia Museum, and the Topkapi Palace. The sunset was breathtaking every evening, and this night we took a stroll to the grounds of the Blue Mosque.
Our hotel was modern, with typical European “Dezi and Lucy” beds :) with an amazing breakfast buffet served each morning.
Our hotel also had panoramic views of the Marmara sea and islands, from Turkey, looking over into Asia.
We tried so many curry dishes, ate lots of fish and of course drank Turkish coffee (not at all my favorite).
Lunch one day was this pasta dish, and I indulged in baklava every chance I could. Baklava is my all time favorite dessert, so I wanted to try the different varieties.
After a killer breakfast each morning, we’d walk for miles and miles.
We never took a cab while we were there.
We were so ready to get back to the USA and our family, but really enjoyed our time in Istanbul, and were very grateful for the experience.
Back home to my kitchen.
Coming back to my kitchen, I couldn’t wait to try some recipes using the new spices I bought in Africa and at the Turkish Bazaar. Turkish curry being one of them!
We love cooking with asparagus as much as we can (a super food) and I’ve been dying to get back into eating rice, so after looking in my pantry (coconut milk), I came up with this recipe today, Chicken Curry on Brown Rice.
I love pulling out my Le Creuset braiser whenever I get a chance (especially in the fall) and making one pot meals. It’s really what my family LOVES! This dish today is super easy, too!
Chicken Curry on Brown Rice.
Start with onions and asparagus, add in the peppers and curry!
Then I added 2 cans of light coconut milk, 2 cups of rotisserie chicken, and salt and pepper.
It’s that easy, folks!
You have to really season it to your liking with curry, as in how strong you like the flavor, and adjust the salt and pepper.
Add some red pepper flakes, and serve on brown rice!
My braiser was bursting with flavor and color. My family was happy, happy, happy!
What’s your favorite way to cook with curry?
Chicken Curry on Brown Rice
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
This Chicken Curry on Brown Rice dish is an excellent weeknight meal that the entire family will love! Cook the rice on the stove or rice cooker (Brown rice setting: 1 cup of rice to 1 1/2 cups of water).
- 2 T. olive oil
- 3 T. curry powder
- 1 large onion, diced
- 1 lb. asparagus, cut (or broken) in thirds
- 2-3 small red or yellow peppers
- 2 cups rotisserie chicken, cut into ½”-pieces
- 2 cans of coconut milk (I used light)
- salt and pepper
- Turkish pul biber (Red Pepper flakes)
- In a large frying pan or braiser, heat the oil over medium-high heat. Add the curry and cook for another 3 minutes to infuse the flavor.
- Add the onion, asparagus, and peppers and cook for about 5 minutes, until the vegetables begin to soften.
- Add the chicken coconut milk. Cook on medium for about 5 minutes; salt and pepper to taste.
- Turn the heat down to low, cover the pan with a lid; simmer for 20 to 30 minutes, stirring occasionally.
- Sprinkle with Turkish pul biber (red pepper flakes- optional). Serve on brown rice.
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