Believe it or not, I just threw this meal together at the last minute. I worked all day and got home later than planned, so I was looking for something fast with simple ingredients. A creative streak hit me on the way home, and a basic plan formed. I had never really tried cooking with curry, let alone making a whole meal based on it, but it sounded good, and it was something different. I decided to give it a whirl. This meal took less than 30 minutes to prepare, and passed the yummy test (my husband liked it!). :) Needless to say, I plan on making it again in the near future!
This recipe makes enough for 2 servings. You can adjust as needed by using about 1 chicken breast per person, and adjusting the rest of the ingredients accordingly.
Ingredients:
Rice:
1/2 cup brown rice
1 1/4 cup water
1 tsp. olive oil
1 chicken bouillon cube
1 tsp. coriander
Directions: Place all ingredients in a saucepan on high heat until the mixture begins to boil. When boiling is reached, turn the heat to low and simmer until rice is fluffy (about 30 minutes). While rice is cooking, prepare the chicken.
Chicken:
2 boneless, skinless chicken breasts, cut into thin strips
3/4 cup orange juice
1/2 cup shredded coconut
1/4 cup milk
2 cloves garlic
5 tsp. curry powder
1 Tbsp. olive oil
1 tsp. sage
dash of coriander
salt and pepper to taste
Directions: Place the chicken in warm skillet and drizzle with olive oil. Add the orange juice, milk, coconut, garlic, curry powder, sage and coriander. The liquids will make a sauce and form a coating for the dry ingredients. Make sure to stir so that everything is evenly coated. Cook in skillet on medium-high heat until chicken is cooked through. Salt and pepper to taste.
I served this dish with sauteed herbed green beans, and red grapes. Warm and comforting, yet light and refreshing. :) Bon appetite!
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