Sometimes, you need to try a little something different. In an effort to expose my kids to more than just American cuisine, I decided to make this light and delicious meal with the pungent spices of India. The dish also heavily relies on coconut milk, which mellows it out and gives it a nice sweetness. When I first saw the toppings I was a little skeptical. I don’t think I’ve ever put raisins in my dinner. And, combined with curry? But, I was feeling adventurous and I’m glad I broadened my horizons. It was delicious. The chicken was perfectly cooked and the crunch of the peanuts, sweetness of the coconut and raisins really made the spicy richness of the curry shine.
If you’re feeling stuck in a bit of a cooking rut and are looking for something to spice up the dinner table, this is it. It’s a little unusual and certainly very different than the normal fare that graces my table, but I figured anything that had potatoes AND rice in it couldn’t be bad! The original recipe called for it to be prepared in a crock pot, but it only cooked for 5 hours. Which, I find kind of defeats the purpose of crock pot cooking. Unless you’re lucky enough to have a job that only requires you to be there for half a normal workday, 5 measly hours in the crock pot isn’t really going to help you. Besides, the meal comes together my way in about a half hour – so I don’t see the need for busting out the slow cooker.
Coconut Curry Chicken
adapted from Taste of Home, Healthy Cooking Cookbook
- 2 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup light coconut milk
- 4 teaspoons curry powder
- 1 teaspoon chicken bouillon granules
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups hot cooked rice
- 1/4 cup thinly sliced green onions
- Raisins, flaked coconut and chopped peanuts, optional
- In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
- Remove and set aside. In the same pan, cook the onion and potatoes briefly until softened/slightly browned. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over onions and potatoes. Scrape up any brown bits that are on the bottom of the pan. Add chicken back to the pan. Cover and cook on low for 25 minutes until meat is tender. Depending on the thickness desired for your sauce, add additional coconut milk to thin slightly.
- Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
Yield: 4 servings.