Thursday, September 30, 2010

Coconut Chicken CURRY!



So my good friend Lauren (you may be familiar with her adorable blog) came over for a girls night last weekend. We had a GREAT time, watched Devil Wears Prada (I got inspired to get my bangs cut like Ann Hathaway... we'll see how that goes), and we made an absolutely divine coconut chicken curry. It is really pretty easy, just takes a bit of time cause it has to simmer. That was perfect for us though, while it was simmering away, filling my apartment with delicious smells, we had time to gab and have some good girl time. Once it was finished cooking though, the talking stopped for a good ten minutes as we stuffed our faces with this delicious concoction. I served it over rice and we also had a lovely crispy baguette Lauren had brought from Grand Central Bakery. I know rice is the traditional accompaniment to curry and it was nice, but I think that the bread was a better complement to the rich sauce. So, I recommend you serve the curry over a nice crusty whole wheat baguette. That being said, either way you choose to serve it, this curry is a definite keeper!


Coconut Chicken Curry
from Mel's Kitchen Cafe

Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 teaspoon paprika
1 teaspoon chili powder (cayenne)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don’t let it burn).
Turn the heat up to medium and stir in onions and garlic. Cook ten minutes more, or until onions are very clear (mine took about 15 minutes).
Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, until chicken is no longer pink and is cooked through.
Add potatoes, then add coconut milk, tomatoes (lightly crush the stewed tomatoes with your fingers before adding), tomato sauce, and sugar into the pan. Stir to combine.
Cover and simmer, stirring occasionally, for about 50 minutes, until sauce thickens. Serve with rice or a hearty wheat baguette. Makes great leftovers the next day too!

Have a lovely, stress-free weekend!

6 comments:

  1. This looks warm, satisfying, and savory. By the way, I love your blog and have given you an award on my site.
    http://mouth-open.blogspot.com/p/awards.html

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  2. Oh, I just went out and had some of this and would love to try making it. This looks so good. We had it with basmati rice and I want to try making that too. Yum.

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  3. Your recipe looks great. I love the combination of coconut milk with curry Yum!
    Thank you for sharing.

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  4. I'm going to have to get over my fear of curry! I recently bought some curry powder hoping for some inspiration and here it is! Thanks for linking up to Family Food Fridays, hope to see again next week. :)

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  5. Oh yay! I have all the ingredients - I know what I am having for dinner tomorrow.

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  6. This recipe is delicious! I've made it once and am about to make it again tonight. Thanks for sharing!!!

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