Thai Chicken Curry with Rice Noodles, Cauliflower & Broccoli Free Recipe

Thai Chicken Curry with Rice Noodles, Cauliflower & Broccoli Free Recipe
by Kristin Omdahl

I know I am really lucky my family loves my food. But, when your child asked you upon his first bite, "Mom, please tell me you made enough for leftovers for tomorrow night!" you KNOW you've made a pretty good meal!!! 

I have made many versions of curry over the years, mostly by "doctoring" up jarred sauces or adding curry powder to different things. But this time, I only added curry powder. The rest of the sauce is fresh and homemade and TOTALLY WORTH the effort. 

3 pounds of boneless, skinless chicken breasts, chopped into large bite sized pieces
2 cups yogurt, divided
2 TBSP lemon juice, divided
5 cloves crushed garlic
3 TBSP fresh grated ginger
1/4 cup chopped fresh cilantro
2 cans light coconut milk
1 box low sodium chicken stock
1 package rice noodles
2 cups each, cauliflower and broccoli, chopped
2 TBSP curry powder, divided
2 TBSP garam masala, divided
salt & pepper to taste

Marinate the chicken overnight in 1 cup of yogurt and one TBSP each lemon juice, curry powder and garam masala.

Next day, partially bake the chicken in the oven for 30 min at 350 degrees. Pour the coconut milk, chicken stock, lemon juice, garlic, ginger, cilantro and chicken in a pot on the stove. Simmer for 30 minutes. Add the rice noodles, broccoli and cauliflower, and let them cook in the same pot (about 10 minutes). Take off the heat and let sit for 10 more minutes. Remove a cup of the sauce and mix it with the remaining yogurt. Pour back into the pot and stir around. Let sit 10 minutes longer. 

Garnish with slices of lemon or additional chopped cilantro. Enjoy! If you're family is like mine, make sure you have extra for tomorrow!