c i r k a

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision
Previous revision
recipe:chickencurry [2008/10/16 13:56]
rob
recipe:chickencurry [2011/12/15 16:45]
rob
Line 1: Line 1:
- 
- 
-====== Chicken Curry ====== 
- 
-  * 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 
- 
-\\  
- 
-  - 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. 
- 
-\\  
-  Serves: 4        Total cook time: 15 min. 
-  Source: Real Simple June 2006 
-\\  
-\\  
-{{tag>​food meat maincourse}} 
- 
  
recipe/chickencurry.txt ยท Last modified: 2011/12/15 16:45 (external edit)