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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Sunday, November 6, 2011

Quick Curried Chicken

The inspiration for this comes from Cooking Light.  The recipe was clipped from the magazine eleven years ago and filed it away in my recipe box, never to be heard from again.  Last month, I cleaned out the box and organized the recipes into usable categories in a large expandable file. This one caught my attention since it could be made with the boneless skinless chicken breasts I had defrosted for taco night yesterday but didn't need-- the ground beef, chips and margaritas (adults only!) were plenty.

The original recipe came with a suggested couscous recipe which sounded great, but was soggy.  If I figure out how to make it well, I'll update this.  Until then, serve with brown rice and make liberal use of the coconut milky-sauce that's left after the chicken is cooked.


This chicken, coated with yellow curry powder, came out of the pan with the most lovely golden brown color.  The carrots were cooked tender-crisp and not at all mushy; even my 'raw-carrots only' child ate them up.

Quick Curried Chicken
1 lb boneless, skinless chicken breast halves
1 Tbsp flour
1 Tbsp curry powder
1 pinch salt
1 Tbsp  veggie oil
1 cup coconut milk (lite)
1 tsp minced ginger
10-15 baby carrots, cut thin lengthwise
1/3 cup raisins

1. Cut the chicken breasts into strips 1/2 inch thick.  If needed, pound with a meat tenderizer/rolling pin to get the desired result.  If you're making rice, you'll need to start it now.

2. In a bowl, mix the flour, curry and salt.  Add the chicken and toss to coat.

3. Warm the oil in a non-stick skillet over medium heat.  When hot, add the coated chicken and brown on each side, 3-4 minutes

4. When the second side is brown, add coconut milk, ginger, carrots and raisins.  Turn to coat the chicken.  Lower heat to medium-low and simmer until the chicken is cooked through.

5. Remove the cooked chicken and carrots to a plate, and return the heat to medium to allow the sauce to cook down a bit.  Serve with rice, and top with the sauce.

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