≡ Menu

Chicken Curry for Dinner Tonight

Recipe box This recipe is absolutely delicious but alas, it is not terribly photogenic, so although I’ve been running wild with my digital camera, I’ll leave the visuals to the imagination. …
The canned tomatoes and coconut milk may conflict with your “eating clean” specifications, but using them is a rule I choose to bend, in the name of convenience.
INGREDIENTS – organic is a great goalpenzey’s spices
1-1/2 lbs. skinless boneless chicken thighs
1 tsp salt
2 Tbs olive oil
3 garlic cloves, pressed or minced
2 tsps curry powder
1/4 tsp cayenne powder
1 can (14 oz) unsweetened, sugar-free lite coconut milk
1 can (14.5 oz) stewed tomatoes
1/4 cup raisins

Rinse chicken and pat dry. Sprinkle with salt. Heat oil in a wide, lidded saucepan. Add chicken and allow it to brown on each side. Transfer chicken to a plate. Stir garlic, curry and cayenne into the oil, mixing thoroughly and not allowing the garlic to burn. Then add the coconut milk, tomatoes, currants, and remaining salt. Bring to a simmer. Return chicken to the sauce, partially cover cook pot, and simmer until chicken is cooked through.

Serve with steamed rice, brown or basmati.

Suggestion: Double the recipe and have enough for leftovers.

Comments on this entry are closed.

  • Amber Erin April 6, 2007, 12:12 am

    i am going to try that one.