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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Just as others mull the future of the commerce clause, I ponder possibilities for the chicken breast. I always seem to have this protein on hand, and I am in perpetual search for something quick to do with it, using the ingredients I have around the house.
Pleased was I to stumble upon Cheap Creamy Chicken Curry. Most people, even those too young to realize it, like chicken curry. Even mediocre chicken curry gets the job done on a weeknight, but this dish is well beyond that, elevated with an injection of coconut milk and a sort of shake 'n bake technique that more or less seals the lovely spice mix. If you are missing one of the listed spices here, do not fear, as the lime will bail you out in the end.
The main thing I suggest you do with this recipe is make the third step first, so that your chicken is hanging out in its spicy overcoat, maybe watching a little “I love Lucy” reruns while you sauté the onions and garlic. (That isn’t nice I guess. Chunks of chicken breast don’t watch TV. But you get the idea. I will try to show more respect.)
Once your other spices are letting off a nice aroma in the pan, add your chicken. Do not crowd please. Next comes the big show -- coconut milk YUM -- followed by a nice simmer. Do not forget the lime, as it sort of brings all these flavors and the creamy punch of fat together in the pan, finished on the plate with the dash of cilantro. Serve over basmati rice. Have a small slice of cake for dessert. Ask the kids to clean up. Think about what it would be like to visit India, wonder about who has a house there you might scam your way into, think some more about what footwear is best for an Indian sojourn, then go to bed.
2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 1/2 teaspoons Curry Powder
2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
1 1/2 teaspoon Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)
See the full recipe (and save and print it) here.
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