Wednesday, March 14, 2012

Coconut Curry Chicken

  My rendition to a Rachael Ray recipe:
  • 1 1/2 cups white rice or Uncle Bean Microwave bag
  • 1/2 cup chopped onion
  • 1 clove of garlic
  • 2 teaspoons curry powder
  • 1 13 1/2 ounce can  coconut milk
  • 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips
  • 2 teaspoons five-spice powder
  • veggies of your choice, I did: red and green bell peppers, cabbage, and carrots

Directions

  • In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Or Microwave your rice bag. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, cook onions and garlic, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Add veggies to curry sauce, cook for a few minutes, then add chicken to the sauce and stir to coat. Serve over the rice.

2 comments:

  1. Sounds like a dish I would really like! Dad, not so much! I'll have to make it for potluck at the King. You've used the red curry paste, could I use that instead of powder do you think? Xo Mom

    ReplyDelete
  2. Just a heads up that curry powder and paste are very different. I bet it would still be yummy but not taste the same. x

    ReplyDelete