No, I swear, I was not cleaning out my cupboards when I decided to make this recipe. God knows what I went into the pantry for, but I came out with a can of coconut milk. And of course I have no clue as to what recipe I had planned this for when I originally bought it, undoubtedly it was well before I went dairy-free, but low and behold, from the side of the Ralph’s Authentic LITE Coconut Milk can was this recipe just itching for me to add my italicized changes:
Yield: 4 servings
INGREDIENTS:
1 lb boneless chicken breasts (Get the good ones, no one likes a tough chicken)
2 tablespoons curry powder
1/4 teaspoon ground cinnamon (counterbalanced the curry, which worked for my teen)
2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced (oops, only bought one and it was plenty)
1 1/2 cups chicken broth (1 15 oz can)
1 1/2 cups coconut milk (1 15 oz can)
1 teaspoon salt (and oodles more in the dish, as desired)
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn (really did make the dish awesome)
1/4 cup almonds, roughly chopped
Cooked White Rice
DIRECTIONS:
Pat the chicken dry with paper towels (One was enough). Cut the chicken into 1-inch pieces and place them in a bowl. Sprinkle the chicken with curry powder and cinnamon, toss and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until soft, 4 to 5 minutes. Transfer the vegetables to a plate.
Add the remaining oil to the skillet, add the chicken and cook until brown on all sides, about 5 minutes total.
Add the broth, coconut milk, salt and pepper. Bring to a gentle simmer. (The coconut milk separated and I was afraid this would turn off my family, so, as it simmered I used a small whisk to blend it all more smoothly and it worked.)
Return the onion and zucchini to the pan and heat until the chicken is cooked through, about 5 to 7 minutes. Season with additional salt and pepper to taste.
Divide the rice among individual bowls, top with the chicken curry and sprinkle with the basil and almonds.
I served this with a Bernardus Chardonnay, which was a nice pairing.
On hindsight, a sparkling wine would be good too. It wasn’t a spicy curry, so the Chard was fine.
