Hello 2016! You are looking mighty fine these days. We’re talking a little bit of snow, a little cold, and a little warm weather! We’re looking at a new floor in our living room and an exuberant ‘bye bye’ to the hideous green carpet circa 1970. My house goals for 2015 have been officially completed. Wahoo! Now for 2016 goals.. I am not one that has new year resolutions for myself. Mainly because I know that I will never end up following them. I more so have goals for things I want to complete around the house. For example, my husband and I have written down everything that we want and need to do to the house. Then, we have prioritized the things that need to be done first. Each year, I am hoping that we will do a little from both lists, the wants and the needs. That way, we are checking things off that need to be done, but also we get to do a few fun things to the house. And, another “goal” I set for the year is the garden. Pretty soon, we will be sitting down and doing a garden plan. Last summer, I wasn’t 100% into it, since I was more focused on moving into the house and getting things settled. This year, on the other hand, I am ready to dive head on into the garden. I plan to build many raised beds this year instead of turning over more soil. I can’t wait to get my hands into the dirt! And, I love canning and preserving our garden food. It’s so satisfying to see the jars on the pantry shelves, or open the large box freezers we have in the basement to see frozen vegetables. (P.S- if you are ever interested in seeing our house changes/upgrades, I tend to post them on my blog instagram. Go on over and check it out!)
Okay, enough about me and on to this delicious recipe! Our winter has been very mild, especially in comparison to last winter, so comfort food hasn’t been to the maximum this year. I usually have soup weekly in the winter, but this year, it definitely has fallen short. But, that doesn’t mean all comfort food has stopped! Curry anything has been my go-to lately. So much flavor packed into a reasonably simple dish. I love it! This curried chicken is no exception. Coconut milk gives it a creamy taste without the guilt. I love to serve this dish over rice. It is a great, reasonably healthy, hearty meal for these dark evenings!
Recipe adapted from Lily’s Cafe Cookbook Revised Edition by Kyra Alex
This curried chicken is tender and packed full of flavor in a creamy sauce that is perfect to serve over rice or quinoa.
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts
- 5 Tablespoons unsalted butter, divided
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 2 green or red bell peppers, diced
- 3 Tablespoons curry powder
- 1 14.5 oz. can diced tomatoes
- 1 can coconut milk
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (optional)
- Preheat the oven to 350ºF. Have ready a 9x13 inch roasting pan, or a large dutch oven.
- In a low sided bowl or pie plate, whisk together the flour, salt and pepper. Dredge the chicken through the flour on both sides until coated, shaking off excess.
- In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add chicken and lightly brown on all sides. Place the chicken on a cutting board. Melt the remaining 2 tablespoons butter in the still hot skillet. Stir in the chopped onion, peppers and garlic. Cook, stirring occasionally, until softened and light brown, about 5-7 minutes. While the vegetables are cooking, chop the chicken into bite-sized pieces. Place the chicken in the roasting pan.
- Once the vegetables have softened, stir in the curry powder, and cook for 2 more minutes. Then, stir in the diced tomatoes with their juices, coconut milk, Worcestershire sauce and Tabasco. Bring to a simmer, season with salt and pepper to taste. Pour the vegetable sauce over the chicken in the roasting pan. Cover with tinfoil and bake in the preheated oven for 1 hour. Serve over rice.