Easy Weeknight Curry with Coconut Cardamon Drop Biscuits

easy weeknight curry with biscuits blog graphic

I started BeautyfromBurntToast just about 5 months ago. We say this about so many things in life, but it really does feel like it was just yesterday and yet also 10,000 years ago that I hit “publish” for the first time. It was terrifying then and though it’s gotten moderately easier with time, it’s still scary to send my words, my thoughts and my work out for all of the world to see and judge and possibly hate.

In this wild five months I’ve learned and grown more than I ever thought possible. I am wildly unsaavy when it comes to computers yet somehow, for the love of my blog, I’ve managed to learn how to create graphics, write some HTML and use publishing software. Photography has never been my thing, so I’ve had to work and grow and stretch myself to get the pictures that I want. Writing has always come rather easily to me, yet putting the words of my first few blog posts together was a gigantic struggle. And I had to work to get better. 

But with all of things I’ve learned the biggest lesson that has pressed on my heart through this whole five month adventure is the difference between having a passion for a calling and talent for a purpose. 

See, I started BurntToast right on the heels of my departure from the corporate world, from a job that I was very good at, where I excelled and had talent. So I knew something about the fulfillment of using a talent for a purpose. I knew I was talented. I might have been even a little smug about it. But do you want to know how I knew?

Because people told me I was. I got consistent positive feedback telling me that I was good at my job.

That’s it. That’s how I knew. 

At the time, that was enough. Everyone needs to be told that they are doing a good job and that what they are doing matters. And I ate it up. It became my purpose because I was good at it, and that was fine for that season in my life.

But then a new season of life began and I left the job. I left my talents and that purpose on the table. And while it was the right thing–the only thing– to do I couldn’t help but feel a little bit lost. Like a toddler learning to walk I had to recreate myself, one step at a time. 

And quietly, like He always does, God pressed this calling on my heart, the calling to create BurntToast. It seemed crazy, and I felt highly unqualified. I was scared and knew I was way out of my league. But I also knew that this was a calling that I could not ignore. I had declined Gods call before, and not shockingly it didn’t work out very well.  

So I did. With much more of a whimper than a bang, I set out to do the work that God was calling me to do. And as I obeyed, a funny thing happened. What started as a quiet calling quickly turned into a loud and crazy passion. 

Passion feels like a hum in your soul. It feels like lightning in your fingers and heart. It feels like a well, bursting from inside of you, that must get out. It feels like right. 

And no one, not one single person, needed to tell me I was good at this to cue me in to my passion. I felt it. I knew it in my heart.

You find your talents and purposes because other people tell you you’re good at them. You find your passions and your calling from God.  

curry and biscuit click to tweet

 

BurntToast is my passion and my calling. It’s peace. It’s drive. It’s excitement and dreams. It’s knowing that if one person, just ONE, is moved because of my words then my purpose has been met. If one person feeds their family a meal they the love because of my blog, my calling is on target.

So I’m here to celebrate this passion with y’all today. After five months, it’s grown bigger than I could have expected and touched more people than I ever would have thought. I still have discouraging days. I still doubt my ability to fulfill the mission I set out to accomplish with this little internet space of mine. I wonder if I’ll ever have a pin go viral or if I’ll reach that seemingly pie high in the sky goal of 10,000 views a month. I still doubt in myself. 

But I DON’T doubt in my Lord, and my passion and calling are right at His feet where they belong. 

And for this five month celebration I’m going to share with you me best, most favorite-est recipe that I have EVER created. This, this, is the product of passion, people. It is a flour EVERYWHERE, music playing loud, cold wine in a glass kitchen creation. There is humming, well bursting and lightning fingertips all over this recipe. It is passion in a pan.

It’s inspired by two of my husbands favorite things–curry and chicken and biscuits. I knew there was a way to combine them to make it his dream meal, but I never expected the pairing to blow me (and him) out of the water like this one has. The thing that I love about this recipe is that it’s really two in one. Too busy to deal with the biscuits or afraid your fam won’t like them–the curry is stand alone and can be put over rice for a complete meal. But for a real show-stopper, finish out with the biscuits (they’re not hard, I promise). They’re light and fluffy and have the most delicious bite from the cardamon.

I don’t want to oversell this recipe, but I promise it is delicious and unexpected and it’s kind of like a little piece of my heart on a plate. 

Easy Weeknight Curry with Coconut Cardamon Drop Biscuits

February 1, 2018

By:

Ingredients
  • For the Curry:
  • 2 tablespoons olive oil, divided
  • 1 lb boneless skinless chicken breast, cut into bite-sized chunks
  • salt and pepper to taste
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 tablespoon curry powder
  • 1 15 ounce can coconut milk (full-fat)
  • 1 1/2 cups chicken stock
  • 1 1/2 cups frozen mixed vegetables
  • For the Biscuits:
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon cardamon
  • 1/2 teaspoon salt
  • 11/4 cup coconut milk (full-fat)
  • 2 tablespoons coconut oil, divided
  • pinch of salt
Directions
  • Step 1 Preheat the oven to 450.
  • Step 2 For the curry:
  • Step 3 In a large oven-proof skillet (preferably cast iron) heat 1 tablespoon oil over medium-high heat.
  • Step 4 Salt and Pepper chicken and add to skillet, cooking until browned, about 5-7 minutes.
  • Step 5 Remove from pan and set aside, keeping warm.
  • Step 6 Add remaining tablespoon oil to pan. Add onion and cook until translucent, about 5 minutes.
  • Step 7 Add garlic and ginger and cook, stirring constantly, until fragrant. About 1 minute.
  • Step 8 Stir in tomato paste, curry and flour until combined.
  • Step 9 Slowly whisk in coconut milk.
  • Step 10 Add Chicken Stock and cook for 7 minutes until thickened, stirring often.
  • Step 11 Add chicken back to the pan and stir in the frozen vegetables. Cook until heated through, about 10 more minutes.
  • Step 12 For the Biscuits:
  • Step 13 While chicken and veggies are cooking, melt butter in a large bowl.
  • Step 14 Stir in flour, sugar, baking powder, cardamon and salt until combined (mixture will still be dry)
  • Step 15 Slowly add in the coconut milk and stir to combine. Do not overmix (it will give you a tough biscuit). The mixture will be a dense sticky dough–not wet.
  • Step 16 Drop by heaping spoonfuls onto the curry.
  • Step 17 Bake for 10-12 minutes or until the biscuits have risen and browned.
  • Step 18 After removing from the oven, brush biscuits with melted coconut oil mixed with a dash of salt.
  • Step 19 SERVE.
Who says chicken has to be boring? This easy weeknight curry takes your dinner up a notch with the delicious flavors of India, topped with a fluffy cardamon spiced Biscuit. Chicken For Dinner never tasted so good!

 

 

 

 

 

 

 

 

 

 

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2 thoughts on “Easy Weeknight Curry with Coconut Cardamon Drop Biscuits”

  • YUM! This looks fantastic! I have cardamom in my spoce rack but I didn’t know what to use it for other than in my homemade chai tea. I’m craving curry so I’ll have to try this out!

    • I️ know! Cardamom is one of those spices that we love but also scratch our heads over—what DO we do with this? To be honest, this is just my first attempt with it. But I️ promise with how much I️ love the delicate spice of these biscuits I’ll be experimenting more. I’m exited to hear how you like this!

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