For me, when I think of coconut, one of the first things that comes to mind is Indian or Thai food. Before I got married, there was an AWESOME little Indian dive down the street from me. I ate there at least a couple times a month, getting brave a couple times to try something new, and when I did, I was more impressed than with the previous dishes. An old standby is Coconut Curry Chicken. Since I am not of Indian descent, I had to look this one up. The only changes I made were: cook the onion until it is almost translucent, and then add the garlic a minute or two before adding the liquids. AND: garnish with diced cilantro. I personally thought this was great, but when my picky husband raved about it, I counted it as a MAJOR win! --- Jenny COCONUT CURRY CHICKEN 2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar Directions
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3 Comments
Sandy Sheffield
8/15/2011 10:38:21 am
Copied this recipe. I cannot wait to try. I love Thai food. My cousin is married to a thai.
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8/16/2011 01:58:21 am
Love chicken curry! This looks like a fabulous recipe!
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Lisa Stebbins
1/27/2012 06:01:49 am
Making this tonight, but didn't take out chicken, so I'm trying it with shrimp.
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg Archives
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