Thursday, October 25, 2012

Curried Chicken with Coconut Rice

I went Halloween costume shopping today. The mall was closing at 9 but by 8:30, I still had no idea what I was going to be. I ended up grabbing a few props and plan to just be a cop (yes I'm a walking stereotype). By the time I got home, I was a bit hungry, but my only options were yogurt, pumpkin muffins from my last post, or cook something to eat. I decided on the last one because I needed something balanced and savory, and this was perfect. This recipe may seem deceivingly challenging, but it's actually really easy; my idea of an easy recipe is anything that takes under an hour to prepare, and this fit the bill. The taste to effort ratio is high with this one.

Sprinkle 2 pounds of chicken (I used drumsticks) with a dash of salt, a dash of cayenne, and 2 tsp curry powder, and rub in.

In a deep cast iron pan or dutch oven, add some oil and brown the chicken pieces. Remove from heat and transfer the chicken pieces to a separate plate.

To the pot, add some salt, ginger, garlic, and half a diced onion. Cook over medium heat until onions are translucent, being sure to stir frequently to avoid burning the onions. 

Add 1 Tbsp tomato paste, then stir and cook for a minute. Add 1/2 a can of coconut milk, 1 cup of water, and 1 cup of rice. Stir well, then bring to a boil

Lay the chicken pieces into the pan and pop it into a preheated 350F oven for 20 minutes.

When it's done, the rice should be fluffy from absorbing all that delicious liquid. Cut up some cilantro and sprinkle on top.

The first picture of this post is what I ate for dinner (at 11pm no less), and this picture is what I'm bringing for lunch tomorrow. I am so excited.

Would I make this again? Yes!

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