Whenever I crack open a new issue of Rachael Ray's magazine, I always am impressed with the reader-submitted recipes in the Take 5 feature. In Take 5, readers send in recipes that can be made with 5 ingredients or less. While I am impressed with the recipes, they usually don't jump out at me as something I had to make. However, when I saw Jason Herman's recipe for Coconut Curry Chicken, I knew I had to give it a try.
This recipe took longer than 30 minutes to make, but it was well worth it. The ingredients might sound exotic, but they are all available in the grocery store. Now that I've been paying more attention to my budget, I've been looking for recipes with less ingredients and ingredients that are less expensive. (Because just picking a recipe I want to make is too easy, right?) So, this recipe fit perfectly into my weekly menu plan!
I served my curry with some green beans sauteed with EVOO and garlic. Hee's the curry recipe with my comments in brackets:
Prep 25 min
Cook 35 min
1 1/2 cups white rice [I used brown rice instead of white]
2 teaspoons curry powder
One 13.5-ounce can coconut milk [Less expensive than I thought it would be.]
4 skinless, boneless chicken breasts (about 2 pounds), cut into strips) [I bought the chicken tenders to save time]
2 teaspoons five-spice powder
In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.