"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)



Thursday, January 28, 2010

Chicken Curry-Family Fun Magazine


I got this recipe from familyfun.com; they provide our family with yet another keeper! Their caption stated, "A great way to introduce kids to international food. This simple, fast curry is made rich and creamy by adding canned unsweetened coconut milk (available in the international section of most supermarkets.)"

Our kids already like the flavor of curry so I thought we'd give it a try seeing that I had all the ingredients on hand minus the fresh spinach which I simply substitute another great "green" broccoli which my kids love. It was a SUPER QUICK throw together kind of meal. Jack really liked it and said it is probably his new favorite out of the curry dishes, "because it is lighter" he tells me. I would have to agree with him. The texture is creamy, the meal light, but filling. The kids weren't crazy about it but still ate it well (maybe snacks were to late today or something!?) We will definitely be trying this recipe again soon.

Chicken Curry (from Family Fun Magazine or .com)
1 Tablespoon vegetable oil
1 medium onion, thinly sliced (I use sweet onions they are my fav!)
1/4 teaspoon salt
2 teaspoons curry powder
1 can (12-14 oz) unsweetened coconut milk
1 can (14 ox) diced tomatoes
2 Tablespoons tomato paste (freeze the leftovers in the can for the next time)
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
3 cups packed fresh baby spinach (we used Broccoli)

In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.

Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. (Broccoli doesn't take that long to become fork tender either). Season to taste with salt. Serve over rice.

Makes 4 servings

**We ate this for at least two meals so the serving sizes must be huge! Or they are adult size servings. We always seem to stretch the meals by adding a side salad. This dish really could be eaten by itself because it has the carbs, protein, and veggies all in one.

2 comments:

Kim Possible said...

We had friends over four nights ago and wanted something fun but quick. It was a hit! We liked it so much that we're having it again tonight (I may have bought to much broccoli :D ...so I'm GLAD my hubby liked it enough he doesn't mind having it again a few days later).

LK said...

YUMMmmmY!
Sister! This recipe received two of the greatest compliments tonight (from Lance): 1 = that it is up there with his favorite soup/ties aka his favorite dish I’ve ever made AND 2 = “it reminds me of my mission”. If only you could have seen his face and heard his sincerity. He truly loved it!
Thanks for sharing this recipe with us so we could have a great night of joy. We look forward to making it many more times over the years (and using it to teach our kids to like “different” foods).