Curry Chicken and Rice

Curry. I love to eat it at restaurants, but (and keep this between us)I’m a little intimidated to make it. Between the unfamiliar ingredients and the unbelievable silky taste, I thought this was a bit beyond my cooking skills – but Hubby asked me to make it, so I tried. Turns out, it’s not so scary, and it was one of my best dishes. Hubby claims this a keeper; That’s like getting a Michelin Star. So, let make it together, but a littler lighter in calories than the restaurant .

I will admit, I paired this with pre-cooked brown rice – AND – I cooked it in the microwave. I know! I didn’t know how it would turn out because I’ve never done that before. Don’t judge! On my other large burner I was simmering homemade chicken stock – so, what’s a girl to do? I was shocked that it tasted just as cook as stove-top. I might just do this again.

And just to boot – my house smells AMAZING. My fresh flowers didn’t stand a chance against curry. Yea, that aroma is that good!

Prep time 10  minutes – Cook time 50 minutes – Serves 4

CURRY CHICKEN

• 1 pound chicken breast – cut into cubes
• A pinch of salt and pepper
• 1 tablespoon vegetable spoon
• 2 tablespoons curry powder
• 1 onion sliced into thin slices
• 4 cloves of garlic minced
• 1 can light coconut milk
• 1 can drained no salt diced tomatoes
• 1 can no salt crushed tomatoes
• 1 packet no-calorie sweetener
• Large deep fry pan
• Slotted spoon

RICE

• 1 bag of pre-cooked rice
• 4 cups water
• 1/3 cup chopped herbs (whatever you have, but it needs to be fresh herbs)
• Microwave bowl
• Strainer
• Food mold (optional)

1. Heat oil in a deep pan
2. Add the curry powder and minced garlic and sauté for 30 seconds (don’t skim this step)
3. Add the onion and cook for 1 minute
4. Add the cubed chicken and mix
5. Reduce the heat to medium and cook for 10 minutes, stirring once
6. Add the coconut milk, drained tomatoes, crushed tomatoes, and sweetener
7. Cover and simmer for 50 minutes
8. 10 minutes before the curry chicken is done, add to a bowl water, herbs, water, and a pinch of salt
9. Microwave for 10 minutes
10. When the rice is done, strain out the water but keep the herbs. Strain the bagged rice and add to the herbs and mix
11. When everything is done, place a round food mold in the middle of a plate.
12. Put the rice in the mold and press down
13. With a slotted spoon, spoon the curry chicken around the food mold (full of rice)
14. Remove the food mold
15. Add curry sauce to your liking