I have a client whose children don't care for sweet peppers, so I thought I'd give this a whirl. It turned out really great, and my first child found only one piece just a bit too spicy to finish.
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. finely sliced zucchini (I used my ceramic slicer from Epicure)
1 small yellow onion, sliced thinly
3 garlic cloves, sliced thinly
1.5 tbsp olive oil
1 tbsp yellow curry powder
1/2 tsp sea salt
1-2 sprigs fresh basil (or dried, about a tsp)
1 tbsp cornstarch
1/2 c. chicken broth
1-2 tbsp coffee cream (I use half and half)
Prepare everything before starting to cook.
Set your olive oil, onions, garlic, and chicken in a skillet and turn the heat to medium-high. Allow to cook until the chicken is slightly cooked, then add the spices and zucchini. Cook on low, stirring occasionally, until the zucchini starts to soften and separate from the other pieces.
Stir in the cornstarch and chicken broth, and increase heat. When boiling and thickened, allow to simmer on low until the chicken is completely cooked through, only another few minutes. Turn off the heat, and add the cream. Serve with rice. I served ours with brown basmati. Unfortunately, there are no leftovers for lunch tomorrow!
I found this recipe today and adjusted it according to what we had on hand in our cupboard. It smelled terrific cooking and came together really quickly. I had to add a tbsp of cornstarch (listed below) to thicken it a bit. Next time I make it- and I'm pretty sure there will be a next time- I might omit the potatoes and serve it over rice or mashed potatoes. Tonight we ate it with toast and slightly aging snap peas. Très bien!
700 g. chopped chicken breast (bite-sized chunks)- about 5 small
1/2 c sliced onions
5 sliced garlic cloves
1 c. sliced potatoes
2 tbsp Indian curry powder
1 400mL can of coconut milk
2 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp cornstarch
Melt the butter in the saucepan, and add the onions. Stir until coated with butter, then allow to cook until softened and browned. Add potatoes and garlic, and cook just until potatoes are browning. Add chicken, stir in olive oil, and stir in curry powder. Mix well, then add coconut milk.Cook until potatoes and chicken are cooked through, about 20 minutes.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.