Coconut Curry Chicken

Dubai is home to huge indian and pakistani community.
Subsequently, there are gazillions of indian restaurants, catering to every pocket and taste.

There are northern indian, southern indian, vegetarian only, pakistani, brithish-indian restaurants everywhere.

I, personally, like indian food now and then. Not that i eat curry and biriany every day of the week, but i do enjoy spiciness and richness of it.
I even cook it as well, but it's the simples of the recipes.
It's from the Rachael Ray's "Take Five" recipe collection, but i modified it a bit.

So, if cooking indian food strikes fear in your heart, try this super easy short-cut.

Here is what you'll need:

2 teaspoons curry powder
One 13.5-ounce can coconut milk
4 skinless, boneless chicken breasts (about 2 pounds), cut into strips)
2 teaspoons five-spice powder
half of onion, chopped
3 garlic gloves, minced
2 tomatoes, chopped
S&P
EVOO


Heat 3 tablespoon olive oil over medium heat, stir in chopped onion and cook till soft. Add your minced garlic and the curry powder and cook for 1 minute. Throw in tomatoes and cook till tomatoes are soft and falling apart, about 2 min.
Add the coconut milk and cook until reduced by half, about 7 minutes.

Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.

That's it!

Now, if you really want to bring it, you can add some shrimp into a mix, and/or half a cup of frozen green peas. Also, at the end you can possibly throw in some cubed potatoes, so they can cook in the sauce and absorb all the yumminess.


Pic is from www.rachaelraymag.com
Love her!