Friday, May 4, 2012

Curry Chicken

Do you live in or have ever lived in an apartment building?  Well I do and there are times when I'm walking down the hall and I smell the most amazing smells coming from some of these doorways.  Tonight, one of those doorways was mine!  I got this recipe from a co-worker (Kelly) and I made some adaptations and also some lactose-free substitutions.  My tongue is doing a happy jig right, thank you Kelly.  (It jigs, not dances...I'm irish.)

Ingredients:

  • 1 whole organic chicken breast
  • 4 servings brown rice
  • 1 sm-md sweet onion (I use these a lot don't I!)
  • 1 sm-md red pepper
  • couple heavy shakes sea salt
  • couple heavy shakes pepper
  • 1 cup chicken stock (CAREFUL! Some contain dairy hidden in their whey protein)
  • 1 cup coconut cream (you non-lactards can use regular half and half)
  • 2 tablespoons curry powder
  • 4 tablespoons flour
  • 1 heavy tablespoon olive oil
Directions:

  1. Follow directions on rice container to prepare the rice.
  2. Cut up the chicken into bite sized morsels and cook in skillet on medium-low till cooked through.
  3. Dice onion and red pepper.  Then place in wok with olive oil and sauté, can add sea salt and pepper at this time also.
  4. Add in flour and curry powder, mix lightly.
  5. Quickly add in coconut cream and chicken stock.  Continuously stir, this sauce will start to thicken.
  6. When the sauce begins to thicken add the thoroughly cooked chicken to the sauce and continue to stir until you reach an almost "gloppy" (I know, it's very technical) texture.
  7. When texture achieved stir in rice and remove from heat, may allow to sit for a minute or two before serving.
I also steamed some broccoli to have with this, strictly because I had some and I didn't want it to go bad.  However, the curry chicken came out pretty darn tasty.  It was also a very easy and decently quick meal to make.

Some of you might be thinking...coconut...ew...well, get over it.  You absolutely cannot taste the coconut in this at all.  The one thing I would do is probably do more curry next time, it just wasn't as spicy as I was expecting.  For everyone else I would add one tablespoon of curry and then the cream and stock, mix, and then taste.  If that is spicy enough you can stop there, however, you can also add as much your pallet prefers.

Try this out and get back to me with your comments and suggestions!  Also, please sign up to follow this blog over to the right ---> . You can also like lactarded on Facebook and vote for which restaurant I'm going to review next!  (1st review will take place this weekend!)  I will also be working on a youtube channel and you can now follow lactarded on twitter @lac_tarded    Thanks everyone!!!

4 comments:

  1. Sounds yummy!

    I'll have to try it!

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    Replies
    1. Definitely! I really think you will like it and if you like spicy I do recommend more curry powder. Let me know if you have any suggestions to add to the recipe!

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  2. I have a curry chicken recipe in my http://atastydish.com site but it's entirely different.

    I'll try this one too, it looks like a tasty dish. lol

    I also put my food site inside of facebook here:
    https://www.facebook.com/pages/Great-Food/133302746801925?sk=app_102068836552678

    If you have any original recipes you would like to include in my upcoming cookbook for Amazon just let me know.
    :-)
    Hugs,
    Sally

    ReplyDelete
  3. Oh that would be cool! I don't know if I have any technically "original" recipes but I definitely have some ones that I adapted :-p

    ReplyDelete