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The other day, we ventured outside the cozy heated comforts of home and walked along the North Sea coastline in St. Peter Ording, Germany.  I haven’t worn rubber boots since I was four years old and living in Boston; I’ve never had to don a ski hat nor gloves without a snowboard strapped to my feet.  Yet, I threw on all these things just to go for a walk along the beach during a sunny afternoon?

St. Peter Ording

Holy hell yes.  Just over 5 degrees C and whipping winds – the sunshine is a bit deceptive here in Northern Germany.  Nonetheless, the beach was stunning in its vastness and solace.  It was just us, a few scattered others equally bundled up, an idle flock of sea gulls, and a couple of brave souls daring to windsurf.  I was pretty happy stomping around in my galoshes, sloshing through big puddles and small streams of water alike.

A walk along the coast.

A few brave windsurfers getting ready.

puddles and streams

We walked for about an hour and half, just until our ears started to tingle, noses became frozen, and cheeks turned bright red.  Rounding the bend home, my mind and growling stomach became set on a hot curry to defrost myself from within.

Chicken Curry with Market Fresh Vegetables

Ingredients (serves 4):

  • 2 large free range chicken breasts, sliced into thin strips
  • Assorted market vegetables, thinly sliced – this may vary; I used:
      • 1 red Italian pepper
      • 1 yellow bell pepper
      • 3 carrots
      • 1 zucchini
      • 4 tomatoes
  • 4-5 heaping spoonfuls of curry powder – I had Curry Jaipur on hand
  • 1 liter coconut milk
  • juice from 1/2 lime or lemon
  • salt & pepper
  • 4 cloves garlic, minced
  • 3-4 shallots, chopped
  • 1 bulb ginger, minced
  • 2-3 tablespoons good olive oil

Fresh chopped veggies, shallot, ginger and garlic

First, cook chicken in 1/3 of coconut milk; next add vegetables and remainder of coconut milk.

In a large pot, heat olive oil over medium-high temperature.  Add garlic, onions, ginger and cook until fragrant (2-3 minutes), stirring occasionally.  Season sliced chicken with salt/pepper and place into the pot.  Add in 1/3 liter of coconut milk, curry powder, and the juice from the lemon or lime; stir and cook for about 10 minutes, just so the chicken is barely done.  Finally, add the assorted vegetables and the remainder of the coconut milk.  Once the mixture begins to boil, reduce heat to medium, cover and let simmer for ~20 minutes; add salt and pepper to taste, and more curry if further spice is desired.

I served the steaming curry spooned around a mound of red rice.  Souls warmed and happy.

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