Friday, March 2, 2012

Curried Chicken

Last month I had to take a family member to the doctor's office.  While sitting in the waiting room, I did as usual, reached for the magazines relating to food or recipes.  I came across a Better Homes and Garden magazine dated December 2011.  My attention was drawn to a recipe for Curried Chicken Stew.  Immediately, I thought about the fact that I had a can of coconut milk that I had purchased to prepare Indian Fried Rice, a recipe that one of my sisters had shared with me.  The chicken stew looked so scrumptious, that I decided to try it at home.  It was very different from the flavors that I generally taste in my chicken dishes but still very appealing.

Well, here's my twist:

  • 1 chicken cut up
  • 2 tablespoons roasted garlic olive oil
  • 1 medium onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 2 cloves garlic chopped
  • 1 cup unsweetened coconut milk
  • 2 tablespoons curry powder (I used Malaysian Seven Seas Curry)
  • 1 teaspoon crushed red pepper
  • 1/2 cup golden raisins
  1. Trim excess skin from chicken and cook chicken in a Dutch oven or large skillet for about 8 minutes or until browned.
  2. Drain and discard fat.
  3. Add remaining ingredients except the raisins.
  4. Simmer over low heat for about an hour or until the internal temperature of the chicken reaches 180 degrees F.
  5. Top servings with raisins.
Twist:  Curry powder as opposed to curry paste. In my haste to add this recipe, I forgot to mention that this recipe would be excellent if the chicken was served over potatoes.  

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