Another recipe from Joy of Cooking, but this one was a success, primarily because I decided how I wanted to improve it before I made it. Again, like the last recipe, I just didn't feel like it had enough vegetables, and I wanted to make it similar to the cocnut curry dish we get from Big Bowl. It didn't turn out exactly the same, but close, and yummy! Matthew tried it the night I made it (after he came home, so it was basically like eating leftovers), and he liked it, although we both decided it would have been nice to have more of a sauce. So, another successful dish has been born!
Coconut Chicken Curry
2 lbs. chicken breasts
Salt and pepper to taste
Pund the chicken a bit, so they are all the same thickness. Do not make them thinner than the thinnes part of the chicken, but you don't want the thickness of the chicken to vary too mcuh. Season the chicken with salt and pepper on both sides.
Heat and add some oil to a large skillet over medium high heat. Hover your hand over the oil to make sure it is hot enough (you should be able to feel the heat). Add the chicken. Brown on both sides. A nice brown crust should begin to form on either side. Remove the chicken pieces from the pan; lower the heat to medium or medium-low. Add to the pan:
1 medium onion, cut in half and sliced
Sweat out the onions until soft. Just keep watch, it is up to you how soft you like them. To the pan, add:
2 medium carrots, sliced
1 c. green beans
1 red pepper, cut in half and sliced
1 jalepeno pepper, chopped
1 T. fresh ginger, peeled and chopped
2-3 garlic cloves, finely chopped
Cook until the vegetables soften, approximately 5 minutes. While cooking the vegetables, slice the chicken into strips. Add and bring to a boil:
1 can unsweetened coconut milk
1 T. curry powder
1 tsp. salt
2 scallions, chopped
Add the chicken, reduce the heat, and simmer 20 minutes. Serve over rice.
As I mentioned above, I would like a bit more of a sauce, and maybe a bit less curry flavor. I think next time, I will just add another 1/2 can of coconut milk.