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Lizzie's Comfort Coconut Chicken Curry

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Lizzie's Comfort Coconut Chicken Curry

"This is one of my favorite dishes," says Lizzie. "Also, when vegetarian friends come over, I just keep the chicken on the side to serve separately. Because it's spicy, salty, sweet - it hits all the flavors for me, served on a bed of brown rice it is my ultimate comfort food. Anything you get to sprinkle bacon and peanuts on - YUM!!!" We're hoping we can convince Lizzie to bring some in for us to try at the next staff lunch, which is, ahem, this Thursday Lizzie.


4 TBSP curry powder

4 tsp ground ginger

4-6 tsp salt

4-6 tsp fresh ground black pepper

3-4 TBSP vegetable oil

3-4 medium to large chicken breasts cut into 1 inch cubes

1 ½ cans (about 24oz.) unsweetened coconut milk

1 medium onion, diced

1/2 large red pepper, sliced or diced

1 medium jalapeno, finely diced

1-2 large carrots, peeled and chopped (about ½ inch big)

10 spears asparagus, chopped (1-2inch pieces)

1 cup frozen cauliflower

½ cup frozen peas

¼ - ½ cup (unpacked) raisins



5 – 10 slices crispy cooked bacon – broken into bits

½ - 1 cup chopped peanuts (could also add cashews)

½ - 1 cup unsweetened coconut flakes (or shredded coconut)

½-1 cup raisins, dried cranberries or other dried fruits



1.     In a small pot with a lid combine

  • 2 cups brown basmati rice
  • just under 4 cups water
  • ½-1 TBSP butter or olive oil

2.     Cover and bring to a boil

3.     Boil for 2-3 minutes and then turn down to a simmer and leave covered for 45 minutes.

4.     Mix in a small bowl or a paper bag:

  • 2 TBSP Curry Powder
  • 2 tsp ground ginger
  • 2-3 tsp salt
  • 2-3 tsp

5.     Drizzle chicken with vegetable oil and coat with the rub mixture

7.     Heat a skillet or pan to a medium/medium high heat and add 2-3 TBSP vegetable oil.

8.     Set a bowl or platter aside to put the cooked chicken in.

9.     Once the oil is hot add the chicken in batches and brown, removing each browned batch to a bowl.

10. Add another TBSP of vegetable oil and sauté the onions, red peppers and jalapeno.

11. While the peppers and onions cook, steam the carrots and asparagus in the microwave (or on the stove if you prefer). I usually put the carrots and asparagus in the same bowl and add about a ½ cup of water, cover and steam in one minute increments until the vegetables are tender. (Be careful! The asparagus can sometimes cook faster than the carrots depending on its thickness.)Once tender, drain the carrots and asparagus.

12. When the onions are translucent and the peppers are soft add to the pan:

  • carrots and asparagus.
  • cooked chicken

13. Mix together the remaining spices and sprinkle about half over the vegetables and chicken.

14.  Let cook together on a low heat for 2 minutes

15.  Add the coconut milk (I often add 2 or 2 ½ cans if we want leftovers with lots of sauce  – when doing so I also increase the amount of spices).

16. Let cook together for 5 minutes on low heat.

17. Add in the raisins, taste, and add more of the spice mix if needed. Cook an additional 5 minutes – raisins should plump.

18. Add  Frozen Peas and  Frozen Cauliflower

19. Cook together for 5 minutes or until frozen vegetables are tender.

20.  Serve over rice and use the crushed peanuts, shredded coconut, raisins or dried fruit and bacon bits as toppings.



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