Friday, July 5, 2013

Busy Foodie: Coconut Curry Chicken & Potatoes

Busy Foodie: Quick, Healthy Meals for the Girl Who Has Better Stuff to Do. 



Part Two: Quick Coconut Curried Chicken & Potatoes 

I have been making "Thai" curried chicken & rice since before I can remember. However, since the hubs & I are not blessed with a rice maker, cooking rice can be a royal pain in the butt. I don't know about you, but lately I do NOT have time to stand over the stove, stirring rice for 30+ minutes. Potatoes are a lot less high maintenance and cook pretty quickly, so I tried this for a quicker, easier dinner option. The result was pretty dang delicious. 


Ingredients: 

- 4 - 6 potatoes, peeled and cubed. 
- 5 carrots, chopped 
- 1/2 head of broccoli florets 
- 1 cup of frozen peas 
- 2 tsp olive oil 
- 2 boneless, skinless chicken breasts 
- Salt & pepper, to taste. 
- 1 (14 oz) can of coconut milk 
- 3+ teaspoons of thai curry powder (to taste) 
- 1 teaspoon cumin 



Directions: 

Step One: Add potatoes, carrots, broccoli and peas to a large pot of boiling water. If there are any other vegetables you want to include, feel free! I just used what I had on hand. 

Step Two: While the vegetables are cooking, heat up olive oil in a skillet. Sprinkle chicken breasts liberally with salt and pepper on the front and back and add to oil. Cook until cooked through, about 4 minutes on each side. 

Step Three: Drain fully cooked vegetables, returning them to the pot they were cooking in. Chop chicken roughly and add to the pot. 

Step Four: Bringing the stove heat down to low,  add can of coconut milk, curry and cumin to the pot and stir until well blended and heated through. 

Serve! 






2 comments:

Maggie B. said...

You don't have to stir rice when you make it on the stove, unless you're making risotto. Just put the rice and the water in a pot, bring to a boil, reduce to a simmer and simmer until most of the water is absorbed. This will vary on the type of rice. And I think it's a 2 to 1 ratio or water to rice (i.e. 2 cups water to 1 cup rice). I have a rice cooker and it makes crap rice. =(

But this curry looks yummy!

Kym Fox @ Travel Babbles | Living the (hockey) Life said...

This looks delish, and I love the "Busy Foodie" theme! Great, unique idea - can't wait to see the next one! xx

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