Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Chicken Curry and Coconut Rice Recipe

Chicken Curry and Coconut Rice Recipe

When you hear the word curry, it automatically takes everyone back to a place where a big pot is cooking on the stove emanating a very intense smell.

Curry powder mainly consists of coriander, cumin, and turmeric along with a wide range of different spices depending on the region where the dish comes from.

There are a wide variety of differences between the different regions and what ingredients they use for their curries. Usually there would be some kind of protein added to the dish, like meat, fish or poultry. Other regions only make vegetarian curries with a wide variety of vegetables.

My family has always loved the taste of curry and the main protein that they prefer is chicken. I usually serve my curry with a coconut rice on the side.

Chicken Curry Recipe:

1 large onion, diced

2 tablespoons of curry powder

2 tablespoons of vegetable oil

1 large carrot, diced or shredded

1 large bell pepper, sliced

2 stalks of celery, sliced

2 large squash or zucchini cut into small pieces (optional)

1 quart of chicken stock

1 14 ounce can of light coconut milk

4 chicken breasts cut into small pieces (about 2 lbs)

Heat the oil in a large pot and sauté the onion until translucent (about 4 minutes). Add the curry powder and sauté for 1 minute.

Add the chicken and sauté for about 6 minutes until all sides are somewhat covered with the curry mixture. Add the vegetables and cook for an additional 3 minutes. Add the chicken stock and additional water until the all the chicken pieces are covered in liquid and cook for about 45 minutes on low heat. Just before serving, add the coconut milk and heat slightly. Season with salt and pepper and serve.

Coconut Rice Recipe:

1 ½ cups of Jasmine Rice

2 ½ cups of chicken stock

1 tablespoon of vegetable oil

½ cup of coconut milk

Salt and pepper to taste

Heat the oil in a small saucepan. Add the jasmine rice and sauté for 5 minutes. Add the chicken stock and bring to a boil. Lower the heat and add the coconut milk. Cover and cook until all liquid is absorbed. Season to taste and serve.


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