As you probably know by now, I love recipes that are quick to make. This chicken dish certainly is.
I’m a bit like Mary Ann in that I’m a huge fan of garlic and onion in cooking and tend to use both liberally. So if you’re not as keen on garlic you might want to reduce the quantity in this recipe and leave it at one clove of garlic and use a smaller onion.
I found out early on in my married life not to tell my husband what was in his meals or he’d begin telling me, like Mary Ann’s husband, that he didn’t like this or that. I figured it was a case of what he didn’t know didn’t hurt him. I just told him it was the cook’s secret. He soon learned not to ask.
The same applies to the type of curry powder you use. I used Sambar brand curry powder. It is a blend of coriander, rice, cumin, chili, fenugreek, cinnamon and refined palmolein oil. It has the most amazing smell but it is milder than some other curry powders, which is why I used 3 teaspoons.
Coconut Curry Chicken
Ingredients
8 ounces chicken breast
2-3 cloves garlic
1 large onion
Juice of half large lemon
2-3 teaspoons curry powder
3 carrots
I green bell pepper
Three quarters cup shredded coconut
8 ounce tin diced tomatoes
A large handful of snow peas
2 tablespoons plain low fat yogurt
Method
Cut chicken into small cubes. Heat a little oil or, in a non stick pan, cook chicken with onion and garlic. When flesh turns from pink to white, add curry powder and lemon juice.
Cook stirring for 1-2 minutes till all chicken is coated. Add carrots cut into rings, diced green pepper, shredded coconut and tinned tomatoes.
Cook for 10 minutes, stirring occasionally. In the last 2-3 minutes add chopped snow peas.
Add yoghurt. Heat through. Stir in well and serve immediately. Serve with rice and a green vegetable.
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