We L.O.V.E curry at our house. We've yet to find a kind we don't like. Even my two girls (ages 1 & 2) will gobble up whatever curry we put in front of them. (I pay for it later when it comes out their other end, but at least they'll eat it, so I can't complain.)
3 skinless, boneless chicken breast halves
2 tsp curry powder (I used yellow)
1 tsp salt
½ tsp pepper
¼ tsp chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (make sure you take out the seeds, or it may be too hot for your liking; you can also just do one jalepeno if you're not into the spicy-thing.)
1 Tbls olive oil
1 14-ounce can light coconut milk
1 Tbls cornstarch
1 Tbls dried basil
1 tsp grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
(Source: www.melskitchencafe.com)
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