Yellow Curry Sauce with Chicken

I love spicy food. I love curry. I love Trader Joe's Thai Yellow Curry Bottled sauce. I posted a recipe with it a long time ago, when my blog was new and my photo skills were poor because I was using my trusty canon point&shoot. That post is one of my top 5 most popular posts.

I figured there must be a way to make my own curry sauce so I went about creating one. It was actually pretty easy; it only took a few attempts to perfect. I'm not sure how "authentic" it is but it sure is tasty. It's a great sauce and for vegetarians and vegans, tofu can easily be used instead of chicken, and veggie broth could be used instead of chicken stock.

Chicken Millet Skillet

I had never heard of millet until I had to go gluten free awhile ago. Luckily my celiac test came back negative, but my GI doctor still had me go gluten free for 6 weeks to determine if I was gluten intolerant (turns out I’m not). 

I learned about a lot of alternative grains/pastas/flours while eating gluten free, millet being one of them. Millet is bland and I wasn’t even sure how to serve it to make it palatable. Desperate to use up some of my millet, I found this recipe on Whole Foods’ website. I made modifications to suit our tastes. I was surprised at how good this was. I really didn’t have any expectations for this, I just wanted to get rid of some millet, but wow, this was so good. Mr.Surly loved it and he requests it often, which I don’t mind because it’s so easy and quick to make.

You could probably use quinoa if you don’t have millet. If you don’t have wine, substitute with chicken broth and, if desired, stir in a Tbsp or two of white wine vinegar with the swiss chard. Kale could also be used instead of swiss chard. Next time I make this, I think I'll add some pinenuts or almonds as garnish before serving.