Tuesday, February 22, 2011

Coconut Curry-Chicken Dish

Source: Albert Heijn cooking magazine

  • Basmati rice
  • 1 T. olive oil
  • 1 sweet onion, finely diced (definitely use a sweet onion; combined with the coconut milk it has a pleasantly sweet flavor)
  • 1 t. curry powder (you may need to use a bit more if your curry is old; it loses its potency)
  • 1 pound chicken, cubed
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1/2 t. salt
  • white pepper to taste
  • 1 T. cornstarch in a bit of water


Make the rice according to box directions. Saute onion and curry in oil. Cook on low heat for about 10 minutes. Add the chicken and cook partially through, then add coconut milk and bring to a boil. Reduce heat and let cook covered for about 10 minutes or more. Add salt and a bit of white pepper. Add the cornstarch to a little water and thicken the sauce just before serving.
Serve with steamed asparagus and pineapple.

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