Curry de Pollo y Tocino (Chicken and Bacon Curry)
Spice up your dinner with this rich, smoky curry that is a delightful twist on the classic!
Begin by dicing the bacon and then sauté it in a large pan over medium heat for about 5-7 minutes until it is crispy. Remove the bacon and set aside, leaving most of the fat in the pan.
In the same pan, add the diced onion and cook for about 5 minutes, or until the onion is translucent and slightly browned.
While the onion cooks, mince the garlic and ginger. Add them to the pan along with the curry powder, and sauté for another 2 minutes until fragrant.
Next, add your diced chicken to the pan. Cook for about 10-12 minutes, stirring frequently, until the chicken is browned and cooked through.
Stir in the coconut milk and chopped tomato. Bring to a simmer, then reduce heat and let it cook for an additional 10 minutes to allow the flavors to meld.
Finally, stir in the crispy bacon and season with salt and pepper to taste. Cook for another 3-5 minutes.
Garnish with chopped cilantro before serving. Enjoy!
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- Add diced bell peppers for added sweetness and crunch.
- Serve over a bed of rice or quinoa for a complete meal.
- Incorporate some spinach or kale for a healthy green boost.
- Make sure to not overcook the chicken to keep it juicy.
- For extra creaminess, add a tablespoon of Greek yogurt just before serving.
- Use fresh herbs like cilantro for a burst of flavor.
- fat: 30 grams
- protein: 40 grams
- calories: 500
- carbohydrates: 20 grams
This dish offers a good source of protein from the chicken and bacon, along with healthy fats from the coconut milk.
