Wednesday, April 24, 2013

Curried Coconut Chicken

I absolutely love comfort food, but to be honest, I'm kind of over it right now. We ate tons of it this past winter (and enjoyed every minute of it), but I'm ready for something new. Usually that means pulling out the grill, but we still have plenty of snow on the ground, and our grill isn't in the best shape after our move. So for me, change means trying new Indian, Thai, or Chinese recipes that I haven't made before. Sometimes it is hard for me to think outside of our weekly staples, but I am so glad that I decided to try. This recipe was fantastic, and my husband and I were fighting over the leftovers. We like things spicy so I used a mixture of Hot Madras curry powder and regular curry powder, but use whatever you have. My only advice with this recipe is to make sure you salt it to taste at the end. When I first tried it after simmering, I wasn't impressed, but then I added quite a bit of salt and it made all of the other flavors come alive. 

Curried Coconut Chicken
Servings: 6

2 tbsp. extra-virgin olive oil, divided
8 baby carrots, thinly sliced
1 green bell pepper, chopped
2 shallots, thinly sliced
2 garlic cloves, finely chopped
1 tbsp. fresh ginger, finely chopped
2 tbsp. curry powder (Hot Madras or regular, or a mixture of both)
2 lbs. boneless, skinless chicken breasts, thinly sliced into 1 inch pieces
1 - 14.5 oz. can petite diced tomatoes
1 - 13.5 oz. can coconut milk
Salt and pepper
Cilantro for garnish (optional)

In a large skillet, heat 1 tbsp. oil over medium heat. Add the carrots, bell pepper, and shallots, and cook until softened. Add the garlic, ginger, and curry powder, and cook for 1 minute longer. 

Season the chicken with salt and pepper. Move the vegetables to the perimeter of the pan, and add 1 tbsp. oil to the center of the skillet. Add the chicken and cook until no longer pink. Stir the chicken and veggies together. 

Stir in the tomatoes (with their juice) and coconut milk. Bring to a boil, then reduce the heat to medium-low. Simmer, covered, for 30 minutes. If the sauce is too thin, then continue to simmer, uncovered, for an additional 10-15 minutes. Season with salt and pepper to taste. Garnish with cilantro, if desired.

Serve alone, over rice, or over cauliflower "rice".

Source: adapted from allrecipes

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