Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

CurriedChickenandVeggiesOnCoconutRice

So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

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Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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