Coconut Curry Chicken

As a single mom I work ALOT. I mean… these bills aren’t going to pay themselves but to me it is still no excuse to not cook for your family. Dinnertime is a time where me and my kids discuss our day. We bond and learn more about each other. Having a healthy open dialogue with my children is very important to me. Also the time and effort I put into making them nutritious and delicious meals is very much appreciated. It is a physical display of my love that I can give almost everyday. However, I am not superwoman and sometimes my energy gets low. For those days, I have a number of quick meals in my mental Rolodex that I can throw together. I just make sure I keep raw materials in my house at all times. One of my staple ingredients in the pantry is coconut milk. Yes… coconut milk. It takes your meal from basic to blazing!! With that said, here’s how I make a super quick…

Coconut Curry Chicken

Ingredients:

2 lbs of chicken breast cut in one inch cubes

1 can of chicken broth

1/2 cup of Mirin

1/2 cup of coconut milk

2 tablespoons of curry powder

1 onion chopped

Juice from 1 lime

4 cloves of garlic chopped

2 tablespoons ginger root chopped

3 carrots sliced

Sea salt and black pepper to taste

Vegetable oil to saute

*For heat add 1 chopped jalapeño or a 1/2 tablespoon of chili paste

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On medium heat begin to saute with vegetable oil all of the chopped vegetables including garlic and ginger in a large wok. Add a little salt, pepper and stir. I typically will start my veggies first to give the carrots enough cooking time to soften. Rocco decided to be a big helper that night and his stir-fry skills are pretty good! Lol. He stirred while I was cutting up the chicken.

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Next take your chicken that you have cut into cubes and add them into the pan with the veggies. Begin tossing them so that the flavors begin crossing. The smell of fresh garlic and ginger “getting into the chicken” is like no other!

Add Mirin, curry powder, chicken broth, and coconut milk. Add more salt and pepper to taste. Squeeze in the fresh lime juice. Stir occasionally. Allow it to simmer 20-25 mins. When the chicken is cooked through it is ready to eat. The reason the cooking time is reduced significantly is because we don’t have potatoes as the starch typically found in curry dishes.

Serve with rice.

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