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