Sunday, January 6, 2013

Easy Curried Chicken with Coconut Rice

This easy one pot chicken curry dish was a big hit. I simplified Martha Stewart's Curried Chicken with Coconut Rice to make it more palatable for kids who have never tried curry.  Martha Stewart uses whole chicken pieces, but I used chicken breasts because that is what I had. To save time, I also  minced the garlic ginger and onion in the Cuisinart mini prep. And, because I didn't go to the store to buy any of the ingredients and just used what I had on hand, I swapped tomato sauce for pasta for the tomato paste. The final dish seemed a little bland to me but everyone ate it and even my 7 year old remarked that "everyone is eating the same thing!" Which is actually a small miracle since more often than not we are all eating different things when we sit down for a meal. Since the chicken curry was such a success, I thought I would post my recipe for parents whose kids had never tried curry. 

1# chicken breasts (about 4 breasts)
2 teaspoons curry powder
1/4 teaspoon cayenne
vegetable oil
1 teaspoon fresh garlic - minced
2 teaspoon fresh ginger - minced
1 tablespoon onion - minced
3 tablespoons tomato sauce or 2 tablepoons tomato paste
2 cups basmati rice (Lundberg Farms is the best!)
1 can light coconut milk
2.5 cups water
fresh cilantro for garnish

1. Preheat oven to 350
2. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large pot or dutch oven, heat 2 teaspoons of oil in a pan. Fry chicken pieces on both sides until browned on all sides in 2 batches. Put aside on a plate.
3. Reduce heat, add garlic, ginger and onion. Fry until onion is translucent but not brown. Add tomato sauce, rice, coconut milk and 2 cups water. Stir until combined. Add chicken pieces. Cover. Transfer to oven and cook 20-25 minutes. Test to make sure rice is cooked. Serve with cilantro.


43434343 said...

Thanks for posting! I love this because it reminded me of chicken curry that our mom made when we were kids almost weekly but this is a healthier milder version and the coconut adds a modern fusion twist. I agree the recipe needs more salt but we are avoiding salt in our house so it worked for us to add it table side.

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