Thursday, October 29, 2015

Brazilian Chicken Curry

We love curry.  Often.  This, along with any Publix/aprons recipes, are not only quick and easy, but generally are things I have on hand.

Whenever I cook rice, I always cook extra and freeze it so when I need a quick dinner, I can thaw out the rice and make a stir-fry or curry and have dinner on the table in half an hour.

Served over rice, all I did to complete the meal was to dice up a fresh, ripened mango.  Perfect accompaniment.


1 1/2 cups onion, coarsely chopped
1 1/2 cups red bell pepper, coarsely chopped
1 cup baking potato, coarsely chopped
2 tsp fresh ginger, finely grated
3 Tbsp fresh cilantro, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb.)
Cooking spray
1/2 tsp kosher salt
1/4 tsp black pepper
2 tsp curry powder
1 (10z) bag frozen pre-cooked brown (or white) rice (or about 1-2 cups cooked rice)
1/2 cup light coconut milk
1 Tbsp tomato paste
2 tsp minced fresh garlic

Preheat large nonstick saute pan on medium-high 2-3 minutes.  Cook vegetables with cooking spray; place peppers, onions, and potatoes in pan; cook 3-4 minutes or until browned.

Coat chicken with cooking spray, then season with S&P and curry powder.  Add chicken to vegetables; cook and stir 3-4 minutes or until chicken has browned on all sides. 

Prepare rice following package instructions (or warm thawed, frozen rice).

Whisk coconut milk, tomato paste, ginger, and garlic until smooth.  Reduce heat to low, add sauce to chicken and cover; simmer and stir 3-4 minutes or until potatoes are tender and chicken is 165F.  Stir in cilantro.  Serve over rice.

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