My husband came into the bathroom while I was getting ready and said, “I want to make some chicken and rice, with coconut milk” I thought that sounded kind of bland, but he surprised me with the best tasting curry chicken I have ever had!!! Even better than Basilla’s (a really good Restaurant close to home)!!! Here is his recipe, you will love it, AND IT’S EASY!!
Spiced Coconut Milk Chicken: By Thane Belnap
3 or 4 chicken breasts cut into bite size pieces
(if they are frozen, boil them in water for about 5 min. then cut them into bite size pieces and follow recipe)
2 Tbl. Olive Oil
1/3 of an 18 oz. bottle Sweet Chili Sauce (Aroma Chef Brand down Asian isle)
Over medium heat in big frying pan, add olive oil and chicken and stir. Add chili sauce and cook until chicken is done (about 10 min). (the more undisturbed the chicken is, the more browned it gets)
Remove chicken to bowl and set aside.
Remove pan from heat and stir in these ingredients:
1 can coconut milk
1 tsp. Cumin
1 tsp. Tumeric
Scrape baked on bits from bottom of pan and stir until thickened. (no heat required, but if it doesn’t thicken, simmer for a few minutes)
Add chicken back to pan and stir into sauce. Salt and pepper to taste.
Serve over steamed rice.
Serves about 6. Can be a little spicy, so if your kids don’t like spice, you can leave some chicken out of the pan and don’t add the chili sauce to it. Drink milk!!
Leave a Reply