Thursday, September 29, 2005

Chicken Coconut Curry

I was a bit suprised yesterday when I came on this site to get the recipe for this dish. I planned on making it for dinner and wanted to verify the ingredients for shopping, but low and wasn't on here...shame on me.

This is one of the easiest dishes to make! And super delish. I can be adjusted for heat, any way you like. Milder or hotter!

Chicken Coconut Curry
Serves 4

1lb, red potatoes, quartered or halved so they are the same size
Coarse Salt
1 1/2lb, boneless skinless chicken breast, cut to bite size pieces
1TB curry powder for mild curry taste (1 ½ TB curry for stronger taste)
3tsp oil (vegetable or olive)
6 Garlic Cloves, minced
¼ tsp red pepper flakes for mild level of heat (½ to 1 tsp for higher level of heat)
¾ Cup of Coconut Milk (sometimes I use a full can for a more saucy dish)
1TB tomato paste
1 ½ cups, green beans, trimmed and cut in 1 to 2 inch pieces, or use frozen.

1) In a kettle, cover potatoes with salted water by 1 inch. Bring to a boil until fork tender (10-12 minutes). Remove potatoes with slotted spoon, leaving water in pan. Add green beans and blanch-if using fresh gofor about four minutes, if frozen--just a minute or two to thaw. Remove with slotted spoon and set aside.

2) Meanwhile, in a bowl, toss chicken with curry and 1 tsp salt. In a large nonstick skillet, heat 1 tsp oil over medium-high heat. Cook half the chicken, turning often, until browned and cooked through (5-6 minutes). Transfer to a plate. Repeat with remaining chicken.

3) Reduce heat to medium-low. Cook garlic and red pepper flakes in remaining oil, until fragrant (1 minute). In a small bowl, whisk coconut milk, tomato paste and ¼ cup of water. Pour into pan and stir until liquid just begins to simmer.

4) Return chicken to pan along with potatoes and green beans. Toss until warmed through and coated with sauce (2-3 minutes).

NOTE: After adding the coconut milk, do not let the sauce boil as the milk may separate. Most recently I used two TBS of MADRAS CURRY (HOT), and a fresh hot pepper--I added it with the garlic. I have also added fresh ginger...not anything amazing.

NOTE 2: If you think you have frozen green beans in the freezer and plan to use those, make sure they are in good condition before going to the store. I saw I had 1/2 a bag, so I was set. When I went to use them, they were so dehydrated, wrinkled and freezer burned, a rat wouldn't eat i just had potatoes and chicken...tasty, but needed the crunch of good green beans.

1 comment:

Dancer in DC said...

We eat this often - it's very good and very quick. However you must deal with the unfortunate side effect of your house smelling like curry for the next 24 hours, but for me it's worth it.