Monday, May 17, 2010

Chicken & Rice with Coconut Curry Sauce

Someone on facebook posted that she makes a coconut curry sauce and tosses it with the chicken, then serves it over rice and vegetables. I have taken her suggestion and turned it into a one-skillet party for the palate. This recipe is fantastic. It satisfies those food-from-the-Orient cravings, sans soy sauce. A glutenous friend of mine tasted it and declared it delicious. She said she always tries to think what she might add to a recipe to make it better, but the only thing she could come up with was maybe some pineapple. I haven’t tried it, but it would be a nice addition. I absolutely love these flavors together and the dish makes regular appearances in our home.

No Gluten, No Dairy, No Egg, No Soy, No Kidding
2 - 3 boneless, skinless chicken breasts cut in bite-sized pieces
1 onion, chopped
1 – 2 cloves of garlic, chopped fine
1 cup cabbage, cut in narrow strips
½ cup fresh pea pods (these are really a must in this recipe)
Chopped peppers - green, red, yellow, orange (any combination and quantity you want, to taste)
Chopped cauliflower, celery, carrots
Any other chopped veggies that sound right (mushrooms are even nice).
2 ½ cups Pacific Organic Free Range Cooking Broth
Coconut Curry Sauce (recipe below)

First things first
Rinse rice under water until the water is no longer cloudy; set aside.
Prepare Coconut Curry Sauce according to directions below; set aside.
Clean and prepare all vegetables

In a very large skillet (I use a 5.5 quart beast, which gives me plenty of room to work), over a medium temperature, begin to cook chicken chunks in 2 tablespoons of cooking oil (more if needed) and a splash of cooking sherry. Scoot chicken to the edges, add another tablespoon of oil (more if needed), and stir-fry the cabbage, garlic, peppers and onions until the onions are beginning to turn translucent. Add the rest of the vegetables, as well as the cup of Basmati rice and the curry sauce and stir all ingredients together. Pour the chicken broth over all and bring broth to a boil. Turn the temperature down to medium low, cover and cook for 45 minutes.

I dish this up in lovely individual serving bowls; garnish with fresh, raw almonds and serve it with Crunchmaster Toasted Sesame Rice Crackers on the side.

¾ cup canned coconut milk
½ cup Pacific Organic Free-Range Chicken Broth
¼ teaspoon yellow curry, ½ teaspoon cumin and ½ teaspoon chili powder

Place coconut milk and chicken broth in a small bowl and stir to combine. Blend in seasonings - to taste. When I started playing with this recipe, I was quite conservative with the spices, but I found more was needed. I haven’t actually measured my amounts, as I usually employ the Aunt Lorena method in my cooking, but these amounts are probably pretty close and a good place for you to start.

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