I’ve had quite a few comments and e-mails asking for some Australian-inspired food! I can’t even begin to explain how inspired I’ve been with food and recipes since being here, but it’s hard to put a finger on what “Australian” food is.
We’ve eaten out A LOT. And I say that feeling like the caps are still an understatement. We want to really take advantage of being here and trying all the new places. So although I’ve been so inspired by all types of foods and tried many different things that I typically wouldn’t, I don’t know that I really have an “Australian dish” for you all. At least, not yet.
I can tell you what seems to be very popular here – meat pies (still can’t find that appetizing, but I’m not a huge “meat” person), lots of muesli, tons of pastries (different from America and YUM), vegemite on toast (definitely an acquired taste in my opinion – it tastes like straight iron), and biscuits which are basically unique types of cookies. Oh yeah, and I even saw kangeroo meat at the local market!
I’m sure I still have more to learn and experience, but there’s the truth so far! HOWEVER, I have found is that I actually LOVE Thai and Indian food. Which is not something I said before leaving America.
So perhaps it’s just especially good here in Australia – I mean they are closer to the “real” deal Indian and Thai foods.
Before coming here, I’ve never really liked curry at all. In fact, the husband has even requested a good chicken curry before and I’ve always put it off because I didn’t love it. Or even like it really. Well I’m happy to report I am a chicken curry fanatic. Seriously it is so good here! As much as we keep trying to branch out to new places we have gone to the same restaurant and I’ve gotten the same chicken curry now three times. I did try butter chicken too, but I’m all about that curry!
Anyways, I bought a whole packet of Mild Curry and am so excited about it because it is delicious. I have been experimenting a ton with it and this is one of the favorite meals I’ve come up with. It’s super easy and just YUM.
And while I know that usually basmati or saffron rice is served with a chicken curry, we are doing white in this recipe. I haven’t tested it with any other kind of rice, so if you do try another one out be sure to leave a comment and let us know how it works out!
Other substitution ideas: The vegetables can also be switched out for others one that you may prefer more. You could add a diced onion (in with the garlic and ginger). And of course you can always increase or decrease the curry amounts as well as things such as the garlic, ginger, salt and pepper.
But highly recommend naan bread on the side – that’s my new favorite thing these days!
More easy one pan dinners:
- Roasted Garlic Parmesan Chicken & Veggies easy and healthy
- Meatloaf Dinner mini meatloaves, potatoes, and green beans all made on one pan
- Healthy Italian Sausage & Veggies quick prep
- Roasted Vegetables with a delicious seasoning mix
- One Pan Lemon Parmesan Chicken and Asparagus reader favorite
- 3 and 1/2 tablespoons oil separated
- 2 and 1/2 cups boneless skinless chicken breasts
- 4 teaspoons mild curry powder separated
- Salt and pepper
- 1 cup red pepper chopped
- 1 cup snap peas tops removed
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger grated
- 1 heaping tablespoon cornstarch
- 1 and 1/2 teaspoons white sugar
- 3 cups chicken broth separated
- 1 cup white rice
- 1/3 cup Sour cream or full fat plain Greek yogurt
- Finely chopped cilantro optional
- Fresh naan optional
Slice the chicken into small and thin chunks. massage the chunks evenly with 2 teaspoons curry powder and salt and pepper.
In a large pot add 2 tablespoons oil over medium heat. Add the chicken chunks and stir around until no longer pink on the outside, about 5 minutes. (Do not cook them all the way through.)
Transfer the partially cooked chicken to a plate.
In the same pot, add in the remaining 1 and 1/2 tablespoons oil. Stir in the garlic and ginger and stir until fragrant over low heat. Add in the red pepper and green snap peas.
Stir until slightly tender, about 4-5 minutes and then add the remaining 2 teaspoons curry powder in.
Whisk the cornstarch into 2 cups of the chicken broth until the cornstarch is dissolved and then pour the mixture on top of the vegetables. Allow the mixture to come to a boil and then reduce the heat to allow it to slightly thicken.
Add the chicken back in along with the rice, sugar, and remaining 1 cup of chicken broth. Bring to a boil once more and then reduce the heat to low and cover with a lid.
Allow to cook until the rice is cooked through and tender and the chicken + veggies are all cooked through.
Season with salt and pepper and any additional curry powder if desired. Stir in the Greek yogurt or sour cream and serve immediately. (We've made this without Greek yogurt and like it without it too, so taste before adding if desired)
Add chopped cilantro and serve with fresh naan if desired,
I used a mild Indian curry in this dish. If you are worried about the amount of curry, definitely start with less and add more as desired.