Easy Recipes From Smeag: Coconut-curry Chicken
Easy Recipes from Smeag
This is another recipe that uses only the microwave, so it's very simple to prepare - and I'm not going to lie, it's one of my favourite things I've cooked. Now, I'm going to say ahead of time that for this recipe - and all recipes I'll post - things like spices are only given at recommended levels; they vary to taste. I actually used about twice as much spice as called for here; I love my spices. Experimentation is part of good cooking, so try what seems good to you when it comes to spice and flavour.
- 1 pound of boneless, skinless chicken breasts (three or four breasts)
- 2 Tbsp curry powder (I used hot curry)
- 1/2 cup light coconut milk
- 1 Tbsp tomato paste
- 2 tsp vegetable oil (I accidentally used 2 Tbsp, but it turned out fine)
- 3 minced garlic cloves, or garlic powder to taste
- 1 small onion, chopped, or dried chopped onion to taste
- 1 tsp chopped ginger (I was out of ginger, so I had to forgo this )
- 1/8 tsp cayenne pepper, or any hot spice to taste
(I used a spoonful of Huy Fong garlic chili sauce instead of cayenne pepper)
Cut the chicken into bite-sized chunks. Stir it with the oil in a microwave-safe dish until gready. Then stir in the curry powder, garlic, onion, and hot spices. Microwave for 3 to five minutes, stirring occasionally, until the chicken is almost cooked through. Mix in the coconut milk and tomato paste, cover the dish with plastic wrap, and microwave for another 10 to 12 minutes, until the sauce thickens. It will smell amazing.
I recommend mixing in some vegetables - I stirred in peas and bamboo shoots - and serving over rice. Perhaps a nice side of fruit would complete the ensemble (I chose pineapple). And if you want a truly Smeagolicious dining experience, you'll drink a ginger ale along with it (I am a ginger ale fiend - Seagram's is featured here because I was out of my favourite, Canada Dry. Schweppes is terrible).
Now wasn't that easy and delicious?