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.
- 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
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.