Tuesday, June 30, 2015

coconut chicken curry

I bought a Joy of Cooking cookbook at a garage sale for $2 on Saturday and this is the first recipe I decided to try.  It was a joy to cook- my oldest chopped the vegetables as I gathered the other ingredients. My husband walked in the door just as dinner was ready and the weather was perfect for enjoying dinner outdoors.  This was a very enjoyable dish, easy to prepare and healthy.  We'll have it again sometime!

coconut chicken curry (adapted from The Joy of Cooking cookbook)
2 pounds chicken breasts (I fileted mine) seasoned with salt and pepper
2 tablespoons vegetable oil
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, sliced
1 jalapeno pepper, seeded and chopped (we didn't have one so used garlic chile sauce to heat up the dish)
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon minced garlic
1 1/2 cups light coconut milk
1/2 cup golden raisins
1 tablespoon curry powder
1 teaspoon salt

Heat oil over high heat.  Add chicken and brown on both sides.  Remove from the pan.  Add onions, carrot, peas, scallions, jalapeno pepper, ginger and garlic.  Cook until the vegetables are soft, 5 minutes.  Add coconut milk, raisins, curry powder and salt.  Add the chicken, reduce the heat and simmer for 20 minutes or until the sauce is thickened and the rice is cooked.  Serve with cooked rice.

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