Thursday, November 12, 2009
Coconut Curry Chicken & Chicken Divan
These are my 2 favorite chicken curry dishes. We especially love the Coconut Curry Chicken, a Thai-inspired dish I adapted from my Pampered Chef cookbook. It is chock-full of tender curried chicken, sweet juicy pineapple, and sweet bell peppers, covered in a dreamy coconut sauce and topped with toasted coconut. The Chicken Divan is also easy and fabulous and came from a college roommate. I serve both on top of sticky rice.
Coconut Curry Chicken
3 cups hot cooked white rice
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 lbs. chicken breast, cut into 1" pieces
1 1/2 tb. curry powder
1 tb. cornstarch
1 tsp. ground ginger
1/2 tsp. salt
2 garlic cloves, pressed
1 can coconut milk (NOT cream of coconut)
1 can pineapple chunks, drained
2 tb. snipped fresh cilantro
Toasted coconut (toast on cookie sheet in 350 oven, stirring occasionally, until golden brown).
Coat non-stick pan with oil or spray. Saute peppers with a dash of salt until crisp-tender, about 5 minutes. Meanwhile, combine curry, cornstarch, ginger, and salt in zipper bag. Pat chicken pieces dry, add to bag and toss to coat. Remove peppers from pan, heat on high with a little more oil. Saute chicken pieces and garlic until chicken is browned, about 6-7 minutes. Reduce heat, add coconut milk, peppers, and pineapple. Simmer over low heat for about 15 minutes. Add cilantro, toss. Serve on top of rice with a sprinkle of toasted coconut.
2 heads fresh broccoli, cut into small florets, or 1 bag frozen broccoli florets
2-3 c. diced, cooked chicken breast
2 cans cream of chicken soup
1 c. mayonnaise
1/4 c. lemon juice
1/2 tsp. curry powder
Steam broccoli until tender, drain. Meanwhile, combine mayo, soup, lemon juice, and curry powder in 11 x 7 pan or large casserole dish. Stir in cooked chicken and broccoli. Bake in 350 degree oven for 25-30 minute, until hot and bubbly. Serve over hot cooked rice.