Olla-Podrida: Chicken Curry with Red Peppers and Coconut Milk

If you haven't heard of Ricardo, you're probably not Canadian. I'm not Canadian either, but he was brought to my attention by someone who is, and I am so glad that she did. He is Canada's version of Martha Stewart in male form. He has a lovely website, and an even lovelier magazine, far better, I think, than Martha's, and if not for the $90 per year subscription rate for a foreign subscription (sigh), I'd order it in a heartbeat.

I do get my Ricardo fix by way of his website, however, which is where I found this easy recipe. I loved the 10 minute prep time and 15 minute cooking time. How perfect is that for a busy evening? Ricardo’s original recipe is below and serves 4, but I halved it to serve just us two. We both enjoyed it, but having now made it once, next time I make it I will halve all ingredients EXCEPT the spices because I like my chicken spicy, and will cut both meat and vegetables into strips rather than squares for easier consumption and aesthetic purposes. Otherwise, we both thought this was tasty and great weeknight fare.

Chicken Curry with Red Peppers and Coconut Milk

1 large onion, cut into 10 wedges

1 red bell pepper, cored and cut into squares

2 tablespoons olive oil

1 1/2 lb. skinless, boneless chicken breast, cut into cubes

2 cloves garlic, finely chopped

2 teaspoons chili powder

2 teaspoons curry powder

1/2 teaspoon ground turmeric

1 14-ounce can coconut milk

1 tablespoon honey

Salt and pepper

In a large skillet over high heat, saute the onion and bell pepper in the oil until soft and gold-colored. Add the chicken, garlic and spices. Saute for about 2 minutes. Season with salt and pepper.

Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.

Serve with basmati rice.