What’s Cooking in Gail’s Kitchen? Equal Measures: Coconut Curry Chicken! Every once in awhile you cross paths with someone who offers a product to enhance a food blog. Antonio @seasonalityspices offered me a free sample of handcrafted organic Indian Curry. Instantly, I knew the dish I would prepare. One bite of mild and spicy chicken, enhanced with the creamy flavor of organic coconut, is all it took to turn ordinary chicken into a flavorful obsession. Don’t mind if I do. Thanks, Antonio.
COCONUT CURRY CHICKEN
1 cup water
1 1/4 cup sweet rice – not for low carbers!
1 tablespoon olive oil
1 tablespoon vegetable oil or preferably butter
1 pound chicken tenders, cut into bite-size pieces
1/2 cup yellow onion, chopped
2 teaspoons curry powder
3/4 teaspoon sea salt
1/4 teaspoon black pepper
13.5-ounce can organic coconut milk
2 tablespoons tomato paste
1 cup sun-dried tomatoes in olive oil, chopped
Cilantro, for garnish aka Coriander
Combine water, sweet rice, and olive oil. Cook in a rice cooker according to directions. (Package rice may be substituted on a stovetop.) In a large skillet, warm vegetable oil over medium-high heat. Sauté chicken and onion until chicken is no longer pink and onions are transparent. Sprinkle chicken mixture with curry powder, sea salt, and black pepper. Stir in organic coconut milk and tomato paste. Bring to a boil. Reduce heat to simmer and cook 5 minutes or until thickened. Add sun-dried tomatoes. Cook 2-3 minutes longer. Serve with sticky rice. Garnish with fresh cilantro.
My comments: Of course for low carbers don’t use rice rice, use cauliflower rice or any non-starchy vegetable accompaniment.
Thank you very much Gail for this easy, tasty recipe. There are more at snapshotsincursive: interesting stories about everyday moments.