Friday, April 8, 2011

Chicken Curry

Chicken Curry (serves 4)
from 1,000 Gluten-Free Recipes by Carol Fenster

4 cups hot cooked rice (I use basmati)
2 Tbsp canola oil
1 lb cubed chicken breasts (1 3/4 cups)
1 cup petite diced tomatoes, including juice
1/2 tsp ground mustard
1/4 tsp ground cayenne (for timid palettes, for more spice, add 1/2 tsp)
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp curry powder
1/4 tsp salt
1/8 tsp ground cloves
3/4 cup coconut milk
2 Tbsp chopped cilantro (for garnish) - (I skipped.. hate cilantro).

1. In large skillet heat oil over med-high heat. Add chicken and cook until darkly browned on all sides (5-7 min)
2. Stir in tomatoes, spices and coconut milk until blended. Reduce heat to low and simmer for 10 minutes until chicken is completely cooked through and juices reduce down slightly. Serve over hot rice.

We've done this recipe a couple times...  delicious!!   I've started doubling, as it's extra yummy the next day (kinda like stew is).   Yum.   Toddler is definitely hit or miss on this one, as sometimes she declares it too spicy, other times it is fine (from the same batch even).   You do control the level of spice though, so you can cater it to meet any mild palette if needed.

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