Monday, May 17, 2010

Curried Chicken

So there seems to be some interest. Cool. Here's another one that has become a favorite of mine. I had to tweak it a little to avoid the carb count, but I usually serve it with rice. Of course, my version of rice is a little adapted too. :)

Today, just the chicken. You guys can figure out the rest. I like dark meat because it's juicy so feel free to play with white meat. This is one of those recipes that won't dry it out anyway. Also, no pictures because I wasn't clever like that. Sorry.

6 pieces of legs of thighs, with or without skin (if w/o you'll need to add olive oil)
1 8oz can of coconut milk (I use full cream. Lite means adding flour which is a carb)
1 red or yellow pepper, seeded and sliced in short strips
1 c peas
1 head of broccoli
1/2 head of cauliflower
1/2 red onion (yellow is fine, I just like the flavor of red better)
1/4 - 1/3 c yellow curry powder

Clean the chicken pieces and put in a plastic bag. Dump in the curry powder and shake it around until all the chicken is coated. Heat a large pan over a medium high flame. If you are using skinless meat, you'll need about 2 Tbs of olive oil or cooking spray. Saute your veggies. All of them. Once they are semi cooked, move them around so that you have open space to lay your chicken. You want the chicken to touch the pan in order to get good color.

Brown the chicken on both sides. You may need more olive oil or spray to do that, but if you have skin-on chicken, the natural fats take care of the oil needed. And if you're eating low carb, you don't cut out fats and proteins, so quit having the guilt.

Once the chicken is fully browned, pour in the entire can of coconut milk. You may wish to splash some milk in the can to swish out the rest, dump that in too. Cover and let cook for about 30 minutes or until juices run clear. This will be longer if dark meat and bone-in.

Periodically, turn the chicken to evenly coat the chicken. The veggies and chicken will stew together in the combination until thoroughly cooked.

I love this recipe. It's a favorite of mine. If you are on a "low" carb diet, you can pair this really well with brown rice. If you're on a "no carb" diet. Well, you're on your own.



Amber Skyze said...

Are you a chef in your "real" life? :) This sound delish. Thanks for sharing.

Chris said...

This sounds really tasty!

Mia Watts said...

I love to cook. My family never used easy heat stuff, only scratch cooking so that's what I learned. :) I'd love to be a chef though. You know, if it weren't so hoity toity.

Kenzie Michaels said...

Sounds good!

ErotRomReader (Janna) said...

Thanks for sharing! I'm not much of a cook, but maybe I can convince hubby to try this recipe one of these days ;)