Friday, June 10, 2011

Curried Coconut Chicken w/ Rice

I am totally obsessed with this dish.

It's not spicy, but could be easily if you'd like it to be. I think the flavor is just fantastic. Even the kiddos like it! In fact, we're eating it as I type and Austin (my oldest) just told me how good he thinks his dinner is. One more point for mom.

Here's the recipe:

2 lbs chicken breast - cut into chunks
1 1//2 Tbsp olive oil (I use extra virgin)
2 1/2 Tbsp curry powder
1/2 large onion
3 garlic cloves
1 can (14oz) coconut milk
1 can (14.5oz) diced tomatoes
1 can (8oz) tomato sauce
1 Tbsp Sugar
2 tsp Cinnamon
1 tsp Paprika
Salt & pepper to taste

Cook 1 cup of rice (I do white rice) according to the package directions.

Season the chicken pieces with salt and pepper.             

Heat the olive oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add the chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink.

Pour coconut milk, tomatoes, tomato sauce, cinnamon, paprika and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.  Uncover and simmer for another 10 to 15 minutes.

Serve over the rice.

It is such a lovely flavor...that's the best word to describe it. Just lovely.
Try it! It's a great dish if curries scare was the first one that I tried and I'm so glad that I did!

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