Curry Away

I have been reading. And cooking. And not sharing so I’m sorry. I am lining up a bunch of posts this evening to get me into June and hopefully, I can keep up on top of things better this summer (hope springs eternal).

I was ready to try another curry. This one is a bit more traditional than my first curry attempt but I liked it better. What I feel I might have done wrong though is this was a bit soupy (and didn’t match the picture on the blog where the recipe) but I found I liked the added bonus of the “soup” with the rice I served it with. This is still quite mild (because I am a wimp) so it was a nice step up from my first curry. It also made a ton! So 6 servings easily.

Coconut Curried Chicken over Brown Rice

A nice big portion is always a bonus in my book!

One-Pot Curried Coconut Chicken (original recipe on SkinnyMs.)
6 servings (1/6 of the recipe and served with 1 cup brown rice)

Ingredients
1.5 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
2 tablespoons curry powder (I used yellow curry powder, a red would make it spicier)
3 cloves garlic, finely minced
1 white onion, cut into strips
1 can lite coconut milk
1 red bell pepper, seeded, stemmed and cut into strips
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground turmeric
1.5 tablespoons honey

Directions

  1. In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
  2. Add the rest of the spices, garlic and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
  3. Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
  4. Serve over brown rice.
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