Easy Chicken and Pepper Curry

1 Feb

Here’s the problem with “light” recipes for anything like curry or stir-fry. There’s never enough sauce.

Part of that, I’m sure, is that in their goal to cut calories, recipe developers try to balance sauce flavor vs. “lightness” of the recipe. But if it doesn’t taste good, I’m not going to want to eat it. And that’s a sure-fire recipe for ordering a pizza an hour after dinner was supposedly served.

I cut the original version of this recipe out of Cooking Light a few months back and pulled it out yesterday. Loved the idea, loved the simplicity, and could tell just by reading it that it was going to be very light on the sauce. It called for one cup of light coconut milk which reduces while it’s cooking. (Second issue: Light coconut milk comes in 14-oz cans, which means that a recipe calling for a cup wastes quite a bit. I hate wasting food. Pouring that down the drain pains me, and we don’t cook with it often enough for me to save it safely.)

I re-did this to use the whole can of milk, upped the spices accordingly, and used more peppers than the original recipe called for to boost its nutritional value; the original also called for pre-cut peppers, which seems like an absurd waste of money to me. It takes, what, 20 seconds to cut up a pepper? Oy.

DH and I enjoyed this–I served it over basmati rice, which soaked up the sauce beautifully. The kids ate the chicken, which is a great first step for something like curry. We’ll have leftovers tonight and will definitely eat this again.

By the way, for those who aren’t curry eaters, it’s not hot! Don’t fear it. It’s a complex blend of spices that’s really delicious, and won’t cause fire-breath. I promise.

To make this, you’ll need:

1 pound boneless skinless chicken breasts

3 large bell peppers, cut into strips (I used two red and one green)

1 14-oz can light coconut milk

2 1/2 tsp curry powder, divided

1 lime

Salt and pepper

Heat a large skillet over medium-high heat. While it’s getting hot, trim the chicken of any fat and sprinkle it on both sides with 1 tsp of the curry powder and a touch of salt and pepper. Use the palm of your hand to press the spices into the chicken, so they stick.

Once the pan is hot, coat it with olive oil and lay the chicken down in it. Let it cook about 5 minutes on each side, until a nice brown crust develops on both sides and the chicken is cooked through (my pieces were thick, so I let them cook 5 minutes on each side and then lowered the burner to medium, popped a lid on the pan, and let them go another 3 minutes or so to finish cooking through). Remove chicken to cutting board and let rest.

In the same pan, stir together the peppers and remaining curry powder. Stir-fry for about a minute. Pour in coconut milk, bring to boil, and lower heat to simmer. Simmer the mixture for about 4 minutes, or until it thickens slightly.

Cut lime in half and squeeze juice into pepper/milk mixture. Lower the burner to low heat.

Thinly slice the chicken across the grain (cut it across the narrow side of the breast, not the long way). Stir it into the peppers and milk. Serve over rice.

(Now that I’m thinking about this, a tablespoon or two of mango chutney might be really good in the sauce. If anyone’s feeling adventurous!)

 

Last Week to Enter my Giveaway!

There’s a new button over there on the right (you’ll have to click through if you’re on email subscription, Kindle, or a blog reader–sorry!)? That’s for Playing With My Dinner’s brand-spanking new Facebook page, where our readers are already chatting, sharing ideas, and getting the inside scoop on the blog.

To celebrate its launch, I’m giving away a copy of Aviva Goldfarb’s newest cookbook, “SOS! The Six O’ Clock Scramble To The Rescue.” It’s all about making healthy, Earth-friendly meals your kids will love, and you’re going to love it.

One lucky reader will find a copy in his or her mailbox, and all you have to do to enter is “like” the blog over on Facebook before February 5. I’ll use a random number generator to pick our winner.

So c’mon over! Visit the page, hit that “like” button, and join in the conversation on the wall. See you there!!

 

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2 Responses to “Easy Chicken and Pepper Curry”

  1. Kate February 1, 2011 at 10:39 am #

    Yum. Making this on Saturday. Keep them coming, Kim.

  2. Deborah February 2, 2011 at 6:18 am #

    I was going to write the exact same thing! This sounds really delicious and easy. Thanks Kim!

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