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recipe:chickencurry [2008/10/16 13:56] rob |
recipe:chickencurry [2011/12/15 16:45] rob |
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- | ====== Chicken Curry ====== | ||
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- | * 3 boneless, skinless chicken breasts | ||
- | * 3 Tbsp curry powder | ||
- | * 1/2 tsp ground cinnamon | ||
- | * 2 Tbsp olive oil | ||
- | * 1 med yellow onion - thinly sliced | ||
- | * 2 med zucchini - thinly sliced (optional: 1 eggplant) | ||
- | * 1 1/2 cup broth - low sodium chicken or vegetable | ||
- | * 1 14oz can coconut milk | ||
- | * 1 Tbsp corn starch | ||
- | * 1 1/2 tsp kosher salt | ||
- | * 1/4 tsp black pepper | ||
- | * Cooked rice | ||
- | * 1/2 cup fresh basil leaves - torn (optional: cilantro) | ||
- | * 1/4 cup almonds - sliced or roughly chopped | ||
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- | - Cut chicken into 1-inch pieces and place in bowl. Sprinkle with the curry and cinnamon, toss, and set aside. | ||
- | - Heat 1 Tbsp oil in large skillet. Add the onion and cook for 2 min. Add the zucchini and cook additional 3 min. Transfer to a plate. | ||
- | - Heat 1 Tbsp oil in the skillet. Add the chicken and cook until browned on all sides, about 5 min. | ||
- | - Mix the corn starch with 1/2 cup coconut milk and set aside. Add the broth, remaining coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onions and zucchini and simmer for 3 min. Add cornstarch mixture and heat until the chicken is cooked through, about 2 min. | ||
- | - Divide the rice among individual bowls, top with the curry, sprinkle with the basil and almonds. | ||
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- | Serves: 4 Total cook time: 15 min. | ||
- | Source: Real Simple June 2006 | ||
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- | {{tag>food meat maincourse}} | ||
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