Friday, May 2, 2014

Quick Coconut Curry Chicken-New Food To Me

This meal was a very pleasant surprise! I don't mind telling you I was a little concerned about adding curry to my new foods list, didn't know what to expect... but I loved this Quick Coconut Curry Chicken! The color is absolutely gorgeous (it's ok to feel that way about food... right???) and the addition of cayenne creates the perfect amount of heat for me. For some reason I always get a kick out of adding apple to a savory dish and ~hey~ there's that cilantro again:@) The only thing missing was a veggie, any ideas about what I could add, peas maybe?
I had to chuckle at the short list of ingredients on the curry jar "spices including turmeric, salt and dehydrated onion"... Not giving away much are they? We had fun sniffing and trying to pick out some of the other flavors, something about it seemed very familiar... Cumin and nutmeg were the first two things that came to mind.
Stop by Rita's for directions using longer cooking bone-in chicken thighs. A half batch of boneless breasts gave me two lunches, if you only make a half batch I suggest that you still go ahead and use all of the apple. I also added a lot more cilantro when I sat down to eat. This was really different for me and tasted great! Of the things I've tried so far on my new foods list, curry has been my favorite! I'll be looking for other recipes that use curry powder, stay tuned...

Quick Coconut Curry Chicken-from Rita's Recipes
3/4 lb boneless, skinless chicken breasts, cut into bite size pieces
1 Tblsp oil
1 Tblsp butter
1 small onion, chopped
1 small apple, peeled, cored and chopped
2 garlic cloves, minced
1 Tblsp curry powder
1/2 tsp ground ginger
1/8 tsp cayenne pepper
1/2 C chicken broth
1/2 C coconut milk
1 Tblsp cornstarch
chopped fresh cilantro
  1. Brown chicken in oil and butter for about 5 minutes.
  2. Add onion, apple, garlic and spices, cook about 2 minutes.
  3. Add coconut milk and broth, simmer for about 5 minutes or until the chicken is cooked through.
  4. Mix cornstarch with a little water, add to pan to thicken up the sauce.
  5. Serve over rice with lots of cilantro for the top.
Eat well and have a happy day:@)
My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ currycapers ~ chow chow ~ pot stickers ~ pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ leeks ~ shallots ~turkey tenderloin and Chipotle Powder

I'm Joining:


  1. Aside from the cilantro (which for some reason I can't seem to enjoy) it looks delicious. I love curry.

  2. Your photo of the dish is so bright and colorful, Lynn, and yes, it's great to think food is gorgeous. Aren't you proud of yourself for trying all these new foods? Happy weekend to you. Maybe you'll be grilling??

  3. What a colorful dish Lynn and I'm so glad you liked the curry. Sometimes I put a pinch of curry in butter for asparagus. Not enough for someone to say "there's curry in here," but just enough to give a bit of flavor. I put a pinch of curry in mayonnaise sometimes on a turkey sandwich, so don't put that jar too far back on the shelf. Hope you have a lovely weekend.

  4. I love curry- we eat a lot of it. I really like the addition of the apple. We usually do yellow curry with chicken, potato, carrot, onion and broccoli.
    I like your new food list. Fish sauce sounds disgusting, but it's good. I especially like it's use in Thai salads like Larb Gai.
    Goat cheese is not for me. I know it's trendy but I can't stand it. Gruyere is delicious- my favorite for a rich pototo gratin.
    Now I think I'll need a good curry for dinner!

  5. We love curries - this one sounds and looks SO good and love the ingredients


  6. I'm so glad that you liked my chicken curry. I've made it with just boneless breasts too. Your diner looks so pretty, makes me want to make it again this week. BTW, just love your pigs! I have my mother's pig cutting board. Cheers! Rita

  7. I am saving this recipe. I like curry and Thai cuisine. I would serve this over coconut rice! xo

  8. Thanks, Lynn! I'm pinning this one asap!
    I'll bet this would also be good cooked on the grill.

  9. Hi Lynn, were big fans of curry around here, sounds like your really spreading your wings in the kitchen. Good for you!

  10. This looks delicious- I love curries! :)

  11. I have never tasted curry. I have no idea why not-I think it is about time. Thanks for the inspiration!

  12. Hooray! You'll have this whole list completed well before 2015!

  13. The color is beautiful Lynn and I get excited about how food looks too :) We love curry in chicken salad with fruit and I just had it in a rice salad for the first time last week. Still waiting on you trying red velvet, you're in for a treat!

  14. I think it so brave of you to step out of your comfort zone with New Food Fridays. I don't think I like curry, mainly because I've never tried it :) I am a pretty picky eater~ your photos look wonderful, and I love the other ingredients~ I am pinning this to try when I get my courage up :)


Thanks for stopping by!


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