Sunday, March 30, 2014

Food Friday~ Coconut Chicken Korma Curry Over Rice

The people in our house are pretty big fans of curry, any variety or heat of curry. If you are as well, you know what I mean when I say what could be more satisfying than a dollop of curry oozing over freshly steamed rice?

There is something about the warm, earthy, pleasantly sweet heat that warms one's soul through & through. Always receiving many thanks, this is a dish I can visit & present again & again.

I almost always make my own curry sauce using whatever curry powder I have in the cupboard, but this time around I picked up a jar of Korma curry in the International food isle of my grocery store.

Along with a jar of premade sauce I 'stretched' it by adding a bit of flour, coconut milk & water.

4lbs  boneless chicken breast, cut into 1-2 inch strips
1 yellow (or green) squash, chopped fine
1-13 oz jar coconut Masala sauce
1 tbps curry powder
3 tbsp. flour
1 tsp salt
1 c water
1 c lite coconut milk
Whisk together, curry powder, flour, salt, coconut milk, and water. Set aside. Brown chicken in heated med-high skillet with a splash of olive oil. Once chicken has lightly browned, add squash, cooking for about 3 mins. Add prepared jar of masala sauce to browned chicken, stir in whisked curry mixture. Turn down heat to low, simmer for about 10 mins.
In sauce pan, add 2 cups rice to about 3 cups water. Bring to boil then simmer for about 10 mins, or until desired doneness. 1 min before removing from heat, stir in 1/2 cup chopped green scallions. Cover until serving.

Cut chicken into bite sized pieces. Always use a separate cutting board when cutting meats.

While browning meat bring rice to a boil then simmer over very low heat about 10 minutes for jasmine rice.

About a min or two before removing from heat stir in half a cup of sliced scallions. Cover until serving time.

Brown meat until most of pink is gone & is lightly browned in spots.

I find it's relatively easy to get away with serving a vegetable to the critters if my choice is yellow squash. It absorbs the flavors & is perfectly masked by the yumminess. Add this to the browned chicken & cook for about 3 min.

Add the jar of Korma, coconut-flour-water mixture.

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