My sons have grown up (for the most part) and are willing to try more foods than ever before.  The youngest recently had curry and really liked it, so I thought I would try to make something for dinner with those flavors.  To accompany the chicken, I went with millet, for it’s quick cooking time and nutty flavor.   Onions and sweet peppers will complement.  Also a sauce with a curry paste, tahini, clementine juice and zest. For a counter to the spicy curry, I added goldenberries (Peruvian ground cherry) and golden raisins.

This dish is quick because I keep chopped grilled chicken on hand in my freezer.  It makes any dinner so much faster when you don’t have to fix the meat each time.  And by having it ready to go, you can have more control on the amount of meat you add.  This helps keep my carnivores in check.  More vegetables, less meat is my cooking motto.  Give them plenty of flavor and they won’t care!

All three of my guys give this a big thumbs up!  Not the most photogenic, but very VERY tasty!

 

You’ll need: 

Makes 4 servings

1 Tbs each olive oil and unsalted butter

1 large onion, chopped

3 cloves garlic, pressed or minced

1 cup millet

1 Tbs curry powder (I used garam marsala)

2 1/4 cups of water/chicken stock (add salt if using only water)

1/3 cup golden raisins

1/2 cup goldenberries

1 cup sweet pepper, chopped

3 cups chopped grilled chicken

1/4 cup Clementine juice (or orange juice)

1 Tbs  Clementine (or orange) zest

1 Tbs green curry paste

2 Tbs tahini

Salt and pepper, to taste

Sriracha sauce to taste (optional)

1/2 cup fresh cilantro, rough chop

1. Heat a large saucepan. Add oil and onion. Cook slowly until just beginning to color. Add the garlic and saute for about one minute more. Add curry powder and cook for another minute.
2. 2. Stir in the millet, salt, berries, and water. Bring to a simmer.
3. Simmer for about 25 minutes, or until millet is plump and tender. Add chopped sweet pepper about 5 minutes before millet is done. Stir.

3. While the millet is cooking….  Combine the clementine (orange) juice, zest, curry paste, and tahini in a small bowl.  Whisk until smooth. Warm the grilled chicken in microwave.
4. Add chicken and orange sauce to cooked millet and stir well. Check seasonings.  Add salt if needed. Mix in the chopped cilantro and serve with sriracha if desired.  Enjoy!