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.
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.
This post is linked to:
2 comments:
That does indeed look good & simple. Might even be a nice way to use up leftover chicken!
best... mae at maefood.blogspot.com
Yum! Thanks for sharing at My Flagstaff Home!
Jennifer
Post a Comment