As always I made my menu on Sunday and decided on what we would have for the week in advance. I have to say I was really looking forward to this recipe. I for one love a bit of spicy food on the menu and this one did not disappoint. What I have to try to balance is my craving for spicy and my husband and daughters not so like minded palates. I tried to balance this meal out with the previous recipe for Quinoa Tabbouleh , as I said before the cold salad truly balanced the spicy dish I presented my family and it was received with rave reviews. The thick coconut sauce is the real deal–delightfully rich and velvety with a depth of flavor that comes from the mix of savory spices and fresh herbs and vegetables.
This cooked just long enough that when you bite into the chicken it melts in your mouth, the cilantro brings a pop of color and a great herbaceous flavor to the spicy dish.
The sauce does need a starch to soak it up, I used a nice fresh baguette (our go to bread) and it was an essential part of the meal. The bread is a great vehicle used to sop up the hearty sauce.
By the way this is a fairly easy and quick meal to make including the chopping and work involved it is a little less than an hour.
1 1/4 pounds trimmed boneless,
skinless chicken breasts, cut into 1″ pieces
1 teaspoon avocado oil (peanut oil if you don’t have avocado)
2 tablespoons salt-free Indian seasoning blend or
rub (I used The Spice Hunter Salt Free,
Curry Seasoning Blend), divided
3/4 teaspoon salt, or more to taste, divided
3 tablespoons of whole wheat flour
2 tablespoons Olive oil
3/4 cup coarsely chopped sweet onion (I used one large sweet onion)
2 teaspoons freshly minced garlic
2 jalapeño peppers seeded and diced
2 large tomatoes diced
1 can light coconut milk
1 handful chopped cilantro leaves, divided
Cut the chicken into bite size pieces about 1″ or so. Drizzle the chicken with the avocado oil. (I used chicken tender that were left over and they worked wonderfully.)
Add the spices and flour to a plastic bag and toss well, until the chicken pieces are evenly coated.
Place a large nonstick soup pot or saucepan with a lid over medium-high heat with a bit of the olive oil (continue adding as needed). When hot, add half of the chicken. Cook for 2 to 3 minutes per side, or until the chicken pieces are browned.
Remove the chicken to a plate or bowl. Add the remaining chicken, repeating the cooking process, and remove the browned chicken to the plate or bowl. Once finished you will have a great pot of wonderful crispy bits and flavor.
Use this to cook the onion, jalapeño and garlic, stirring frequently, for 1 to 2 minutes, or until the onions begin to soften.
Add the chicken back to the pot, followed by the tomatoes, coconut milk; add half of the cilantro at this time and the remaining 1 tablespoon spice rub and 1/2 teaspoon salt. Stir well to combine.
Bring the mixture to a simmer, and then reduce the heat to medium-low. Cover the pan and cook, stirring occasionally, for 30 minutes, or until the chicken is very tender. Stir in the remaining cilantro and season with salt, if desired. The smells in your home will delight everyone’s senses! I dare you to make this and not have a mouth in the house that is watering!
I hope you enjoy this recipe and continue to come back for more.
I can be reached at LauraLovingLife@hotmail.com
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