This recipe is so delicious! It might just be my favorite meal ever. I have a very old, simple, stackable rice steamer that makes the best rice. You fill the individual metal cups half full of rice, then fill to the brim with water. Steam for about 20 minutes (you really can’t overcook it, so I usually just steam until the entree part is finished) and you have beautiful, fluffy rice. The other nice thing about using the steamer for the rice is that you can throw some veggies in the steamer also to cook alongside the rice. For Indian dishes I prefer to use Jasmine or Basmati rice. I always rinse my rice until the water runs clear before putting it in the steamer. This recipe is from Allrecipes.
Curried Coconut Chicken
yields not enough. Once you try it you will wish you had made more!
pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
1 head bok choy, chopped and steamed (optional)
carrots, chopped and steamed (optional)
cauliflower, chopped and steamed (optional)
peas, added very close to the end of cooking so they don’t get mushy
Jasmine or Basmati rice, steamed
Season chicken with salt and pepper.
Heat oil, curry powder, and garlic in a large skillet over medium-high heat for five minutes. Stir in onions, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Steam the rice and optional veggies while the curry is simmering.