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I archive one month of past shows. If you really, really want to hear something from earlier podcasts, please go to the Contact page and send me a request. I should be able to dig it up for you. Thanks!
--Michael Funke
Winter 2025
Yellow Curry Chicken with Potatoes, Peas and Spinach
over Brown Rice
Serves 6
Ingredients:
1 bottle Trader Joe’s Mild Yellow Curry Sauce
1 15-ounce can light coconut milk
2 cups chicken bone broth
1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
4 – 6 small Yukon gold or red potatoes, scrubbed but not peeled and cut into bite-size pieces
½ pound frozen green peas
5 ounces baby spinach
salt and pepper to taste
Optional: top with roasted cashews or peanuts
Prepare brown rice or rice of choice. You can put the curry together while the rice is cooking.
Directions:
1. In a large pot, whisk together the curry sauce, coconut milk and chicken bone broth. Bring to a simmer over low heat.
2. Add the chicken thighs that have been cut into bite-size pieces. Return to a simmer. Simmer the thighs for ten minutes.
3. Add the potato pieces. Return to a simmer. Simmer for ten minutes or until almost cooked through and tender.
4. Add the frozen peas. Return to a simmer. Simmer for three minutes.
5. Add the baby spinach. Stir into the curry. Cook until wilted.
6. Test for seasonings. Add salt and pepper as needed.
7. Serve over prepared brown rice or rice of your choice.
8. If you like, top with roasted cashews or peanuts
Suggestion: Accompany with naan and fruit salad.
Bill Fletcher Jr. is one of the organizers of Standing for Democracy at www.standing4democracy.org/