I love waking up in the morning already knowing what I'm going to make for dinner that night. It not only gives me a chance to do some of the prep work early in the day, but I also invariably get excited about what I'm cooking that night. As I mixed together the spices for this Indian curry dish, I found myself drooling even before I'd cooked a thing. By the time I was done cooking this aromatic, super creamy (but dairy free), and deliciously flavorful dish, I was ready start eating straight out of the pan. Although it was a bit too "weird" tasting for a couple of my younger kids, those of us over the age of 10 totally devoured it. In fact my husband even went so far as to start questioning me about when I would blog about it. He knows me too well that if I don't blog about a recipe that it gets forgotten and this is one he did not want forgotten. :)
Recipe Source: Better Homes and Gardens New Cook Book
Posted by Lara.
The ingredients:
4 skinless, boneless chicken breasts, diced
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. chili powder
1 tsp. ginger
1 red onion, chopped
5 cloves garlic, chopped
2 fresh jalapeno peppers, seeded and finely chopped (take care not to touch the seeds)
2 Tbs. olive oil, divided
1 14-ounce can unsweetened coconut milk
1 Tbs. cornstarch
1/4 cup snipped fresh basil, chopped
Hot cooked rice
Directions:
EARLY PREP (if you like cutting down on the prep time during the dinner crunch, this part can be done early in the day): Cut the chicken into 1-inch pieces and place in a medium bowl. In a small bowl stir together the curry powder, salt, pepper, chili powder, and ginger. Sprinkle spice mixture over chicken. Stir together and refrigerate until ready to use. You can also chop the onion, garlic, and jalapeno peppers if desired.
DINNERTIME PREP:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When oil is hot, add onion, garlic, and jalapeno peppers and stir together. Saute for 3-4 minutes, then remove onion mixture from pan and set aside.
Add an additional 1 tablespoon olive oil and chicken to hot skillet and heat over medium-high heat for 3-4 minutes. Then reduce the heat to low and cook 8-10 minutes or until chicken is tender and cooked through. Remove chicken from pan and set aside.
In a small bowl combine coconut milk and cornstarch. Pour into hot skillet and cook and stir until slightly thickened and bubbly.
Return chicken and onion mixture to skillet. Stir together with coconut milk to combine.
Stir in fresh basil and cook and stir about 2 minutes more.
Makes about 4-5 servings. Serve over hot rice.
Enjoy!
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Recipe Source: Better Homes and Gardens New Cook Book
Click here for printable recipe.
Posted by Lara.
The ingredients:
4 skinless, boneless chicken breasts, diced
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. chili powder
1 tsp. ginger
1 red onion, chopped
5 cloves garlic, chopped
2 fresh jalapeno peppers, seeded and finely chopped (take care not to touch the seeds)
2 Tbs. olive oil, divided
1 14-ounce can unsweetened coconut milk
1 Tbs. cornstarch
1/4 cup snipped fresh basil, chopped
Hot cooked rice
Directions:
EARLY PREP (if you like cutting down on the prep time during the dinner crunch, this part can be done early in the day): Cut the chicken into 1-inch pieces and place in a medium bowl. In a small bowl stir together the curry powder, salt, pepper, chili powder, and ginger. Sprinkle spice mixture over chicken. Stir together and refrigerate until ready to use. You can also chop the onion, garlic, and jalapeno peppers if desired.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When oil is hot, add onion, garlic, and jalapeno peppers and stir together. Saute for 3-4 minutes, then remove onion mixture from pan and set aside.
Return chicken and onion mixture to skillet. Stir together with coconut milk to combine.
Stir in fresh basil and cook and stir about 2 minutes more.
*****************
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