A food holiday for everything…
including curried chicken.
Exotic and ideal amid the wintery blahs.
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Curried Coconut Chicken
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Curried Chicken Salad with Apples and Raisins
1 teaspoon curry powder
1 cup chopped skinless, boneless grilled lemon-herb chicken
3/4 cup chopped Braeburn apple
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
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