It is safe to say that I am a bit of a soup freak. I think it is fair to say that you all are too, this was one of our most popular Instagram posts last month and I made it again last night! I realize this isn't "soup" per se, but it came out to a soup like consistency so I'm running with it. I like to make stews, soups, chicken and dumplings, anything that is warm and cozy feeling on these cold winter days. It's no blizzard, but it's *only* supposed to hit 50 degrees today... Okay, you got me, it's not bad at all but it IS RAINING!
I am generally not overly pleased with my attempts at home made curry, but this turned out amazing! I tend to think that curry recipes call for too much coconut milk and then the curry ends up way more runny than I like, since this recipe turns into a soup, runny is okay! I took the original recipe from a newly discovered blog, The Crepes of Wrath, which has now been added to my Bloglovin' feed!
Chicken, Chickpea and Chard Green Curry
2 tablespoons olive oil
4 chicken thighs, cut into bite-sized pieces
2 shallots, sliced thin
3 tablespoons green curry paste
2 tablespoons chili paste
Kosher salt to taste
2 cups water
1 14-ounce can low-fat coconut milk
1 bunch rainbow swiss-chard, cleaned, trimmed and thinly sliced
Let's get cookin':
- Heat up that oil, throw in that chicken, cook over medium heat until it's almost fully cooked (about 6 minutes). Then, add in the shallots and cook for another 5-7 minutes, until they're nice and soft and transparent. Add in the curry paste, chili paste, kosher salt, coconut milk and 1 cup of water. Mix together and bring to a boil. Add the 2nd cup of water, bring to a boil and then add chickpeas (rinsed and drained), lower to a simmer for 20 minutes (uncovered).
- Add in the swiss chard, simmer for an additional 15 minutes until the chard is soft enough and add seasoning as desired. Serve with some nice warm pita bread.
Yummm. Some modifications I made:
- I only had 4 chicken thighs on hand and that was more than enough for me, the recipe called for 6
- I added more kosher salt, the original recipe calls for 1 teaspoon, I definitely did more than that
- I left out a 1/2 teaspoon of ground ginger that the recipe called for, I'm just not a big fan. If you like ginger, add it when you add the curry paste and other ingredients
Are you loving on soups during these cold months? Is it ACTUALLY cold where you are? Like BLIZZARD COLD? This is definitely going to be a staple in my house, what are some of your favorite recipes to make time and time again?