A few years ago we had gone to a friends house for dinner on a cold winter's night and as soon as we had walked in the door we were welcomed by the warm and inviting aroma of curry and coconut. On the stove was a wonderful dutch oven full of Coconut Chicken Curry. She had noticed my spike of interest in what was brewing and followed with and explanation of how easy the dish was to make! My friend being a school teacher who always stays in the classroom long after the last bell has rung knows the importance of flavorful yet time saving dinners for weekday nights.
Every since first having this version of Chicken Curry it has become a staple in my house and is often made in abundance with hopes of visiting friends and leftovers for lunch.
Coconut Chicken Curry:
Serves 6-8
8 pieces of Chicken Breast cut into 1/2" cubes
2 Yellow Onions Diced
1 Green Bell Pepper Diced
2 Carrots sliced into rounds
2 cup of Chopped Cauliflower
2 cloves of Garlic crushed
1 cup of Peas
2 tablespoons of Olive Oil
2 cups of Chicken Stock or Broth
1 can of Low Fat Coconut Milk
2 tablespoons of Curry Powder
Salt & Pepper to taste
In a large dutch oven or 6qt stock pot warm the oil over medium heat. Once the oil is warm add the chicken spreading it evenly over the bottom of the pan. Let the chicken cook for 4 minutes and then turn in the bottom of the pan, cook for another 3 minutes. Next add the all of the remaining ingredients bring to a boil. Once the pot comes to a boil turn the burner down to low/ simmer and cover for 30 minutes.
This dish can be dressed up with a wedge of lime and chopped cilantro! Serve it over Jasmine Rice for a heartier dish.
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