Friday, June 25, 2010

Green Chile Chicken Curry

This dish is so easy and so yummy. The cilantro really put it over the top for me, but I really missed cilantro while we were living abroad. The entire family loved this one!

Green Chile Chicken Curry
(adapted from Mmm...Cafe)
Serves 4

2 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chiles
2 teaspoons curry powder
2 teaspoons ground cumin
1/2 red or yellow pepper, cut in strips
3 tablespoons fresh cilantro, chopped
basmati rice

1) Season sliced chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat.
Add chicken and cook 2 minutes per side until golden brown.
2) In a medium bowl, whisk together coconut milk, green chiles, curry powder, cumin, and cilantro. Add mixture to chicken and bring to a simmer for about 5 minutes.
3) Add red or yellow pepper strips to chicken curry. Simmer 5-6 minutes, until chicken is cooked through and sauce thickens and reduces slightly.
4) Serve chicken and green curry sauce over basmati rice. Garnish with additional cilantro, if desired. Enjoy!

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