Seasoning Combination Ingredients:
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. cumin
a pinch of cloves
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/2 tsp. coarsely ground black pepper
1/4 tsp. cayenne (you can increase to 1/2 tsp. if you want to up the heat...remember I have children so I stick to 1/4 tsp.)
1/2 tsp. turmeric
**you will combine all of the above ingredients into a small bowl and set aside.
3 large chicken breasts, cut into bite-sized chunks
1/4 cup of sliced shallots (onions are a trigger but shallots are not)
1 cup of cut and cleaned green beans
5 cloves of minced garlic
1 Tbsp finely chopped ginger (1/8 tsp. ground ginger powder is what I ended up using for my last recipe)
1-2 jalapeno peppers, seeded and minced (I used 1 jalapeno due to my "kid factor")
3 Tbsp olive oil for coating the pan
10 oz. of whole milk set out to warm at beginning of preparation (most curries are made with coconut milk and I avoid all things coconut as part of my migraine plan)
15 torn fresh basil leaves
Your favorite rice cooked and ready to soak up the delish flavor (I used jasmine, but brown or white will work just fine).
2. Then I begin cooking the rice, so that it is ready about the same time the curry is ready.
3. I combine the seasoning mixture to set aside.
4. I chop and prep. the chicken, shallots, green beans, garlic, ginger (if fresh), jalapeno, and basil.
6. I add in the green beans and chicken and toss in the seasoning mixture.
7. I stir to coat the seasoning and then add in the garlic and ginger. Once the seasoning is well distributed, I turn the heat down to medium and cover to cook for about 20 minutes or until the chicken is cooked completely through.