12 February 2011

Coconut Chicken and Vegetable Curry

I love making dinners that taste like take-out. This is definitely one of them! It was so easy to make and it made for wonderful lunch left-overs the next day. I will for sure be adding this to my dinner rotation. Even my children loved it, and they are 3 and 6, so that alone makes it a keeper :)

{Just a side note, if you make this, your house and the clothes you wore while cooking this WILL smell like curry for 2-3 days after, which isn't necessarily a bad thing, the fragrant smell just really lingers, so plan on doing some wash and lighting a bunch of candles after dinner...}

2-3 boneless skinless chicken breasts, cut into chunks
2 large potatoes, peeled and cut into chunks
1/2 white onion, thinly sliced
2 cloves minced garlic
1/2 cup frozen peas
3/4 cup chopped carrots
1 cup fresh cut frozen green beans
1 1/2 T. vegetable or canola oil
1 tsp. salt
1/2 tsp. pepper
2 T. curry powder {found in the spice section}
1 tsp. paprika
1/2 tsp. cayenne pepper
1 can coconut milk
1-14.5 oz. can stewed tomatoes
1-8 oz. can tomato sauce
3 T. sugar
2 cups cooked white rice
fresh cilantro

Season chicken chunks with salt and pepper {I do this in a large Ziploc bag. Just put the chicken and salt and pepper in the bag and "mush" it all around}. Heat oil, curry powder, paprika, and cayenne pepper in a large skillet over medium heat. Stir in onion and garlic and cook for about 10 minutes. Add chicken and cook until chicken is cooked through, about 7-10 minutes. Add the vegetables, then the coconut milk, the stewed tomatoes, tomato sauce and then the sugar. Cover and simmer, stirring occasionally, for about 30-40 minutes, or until the curry sauce thickens. Serve over white rice and top with cilantro.

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