I actually started my current coconut kick with this stunner that I made last Friday night. My littlest sister Mary Kate put in a request for some homemade take out food for the weekends. To be worth skipping a Friday night run through the drive-through, a dish would have to be a. fast, b. not leave behind too many dirty dishes, c. cheap, and d. doggone delicious. Friday night mission accomplished! (And you can easily leave out the coconut if you have any brainless eaters at your house.) Have a great weekend and a wonderful life, too.Money Saving Tips:
You're eating in, so you're already saving money, but to amplify your efforts, be sure to get boneless, skinless on sale. (Albertson's regularly has chicken breasts for under $2 a lb.) Use homemade stock or bouillion cubes for the broth. Use canned coconut milk, half and half, or cream, or even evaporated milk-even fat free half and half if you're watching calories. I also like to save dishes, so this is a one pot meal-and I make the rice in the micro.
Coconut Chicken Curry
Estimated Cost: $7.00 for 4 servings
Notes: It may seem strange to add raisins, but they provide a fantastic sweet counterpoint to the savory curry. If you have your doubts, put a couple on top when the dish is done and you'll see how good they are.
1 tablespoon butter
1 tablespoon vegetable oil
1 lb. boneless, skinless chicken, cut into bite sized pieces
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, chopped
Generous dash of ground red pepper
1 tablespoon curry powder (I like Mc Cormick)
1/2 cup raisins
1 large carrot, peeled and chopped
1 large potato, peeled and chopped
1 and 1/2 cups chicken broth
1/2 cup coconut cream or half and half
hot cooked brown rice, for serving
Garnishes: chopped cilantro
chopped almonds or cashews
In a large skillet, melt butter and oil over medium high heat. Add onion and chicken and cook, stirring often, until chicken is almost cooked through. Stir in garlic, ginger, red pepper, curry, raisins, carrots, and potato; cook stirring often for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until carrot and potato are tender, adding more broth if needed. Add coconut milk or half and half and bring almost to a boil. (The sauce will be thin but the rice will soak it up.) To serve, put rice in individual bowls and top with curry and a generous amount of liquid. Top with cilantro, coconut, almonds and lemon wedges.
Getting the most asparagus bang for your buck