Very sadly my longtime pal and famend curry professional Raghavan Iyer handed away shortly after I interviewed him about his new e-book, “On the Curry Path.” I really feel privileged to have identified him for thus a few years and have nice admiration for his work.
After our chat, I used to be hungry for a fast curry dinner. Considered one of his factors was that he made his personal curry powder combination. I requested him about utilizing ready curry powder from the market, and he gave his OK. However he mentioned it’s vital to verify the bottle is new for optimum taste. I’ve tailored certainly one of his recipes for this straightforward dinner. By the best way, you can also make the dinner upfront or make further for one more meal. It tastes nice the following day.
Utilizing microwaveable brown rice helps pace the preparation.
Useful Hints
- You should utilize madras curry powder as an alternative of curry powder. It’s going to deliver extra warmth to the dish.
- You should utilize broccoli, peas or inexperienced beans as an alternative of snow peas.
- You should utilize 4 garlic cloves as an alternative of minced garlic.
Countdown
- Put together substances.
- Make microwaveable brown rice.
- Make the curry.
Purchasing Checklist
To purchase: 1 bundle microwaveable brown rice, 3/4 pound boneless skinless hen thighs, 1 pink bell pepper, 1 jar minced garlic, 1 bottle curry powder, 1 can reduced-sodium diced tomatoes, 1 can lite coconut milk, 6 ounces snow peas, 1 field raisins and one bag unsweetened coconut.
Staples: canola oil, onion, salt and black peppercorns.
Curried Coconut Hen With Peppers
Recipe by Linda Gassenheimer
Components
- 1 1/2 cups microwaveable brown rice
- 1 tablespoon canola oil (or substitute)
- 3/4 pound boneless, skinless hen thighs
- 1 cup sliced onion
- 1 cup sliced pink bell pepper
- 2 teaspoons minced garlic
- 1 1/2 tablespoons curry powder
- 1 cup reduced-sodium canned diced tomatoes with its juice
- 1/2 cup lite coconut milk
- 3 cups snow peas (about 6 ounces)
- 1/4 cup raisins
- Salt and freshly floor black pepper
- 2 tablespoons shredded unsweetened coconut
Instructions
Microwave brown rice in accordance with bundle directions. Measure 1 1/2 cups and save any further for one more meal. Divide the rice between two dinner plates. Warmth oil in a big skillet over medium-high warmth. Add the hen and brown 5 minutes, flip and brown second aspect 2 minutes. Take away from the skillet. Add the onion, pink pepper, garlic and curry powder to the skillet. Saute 3 to 4 minutes. Add the diced tomato with their juice, the coconut milk, snow peas and raisins. Return hen to the skillet with the raisins. Convey to a simmer and cook dinner 5 minutes. A meat thermometer ought to learn 175 levels Fahrenheit. Add salt and pepper to style. Divide in half and spoon over the rice. Sprinkle shredded coconut on high.
Yield 2 servings.
Per serving: 512 energy (35% from fats), 19.9 g fats (6.6 g saturated, 6.6 g monounsaturated), 156 mg ldl cholesterol, 40.4 g protein, 44.7 g carbohydrates, 10.9 g fiber, 230 mg sodium.
Linda Gassenheimer is the creator of over 30 cookbooks, together with her latest, “The 12-Week Diabetes Cookbook.” Take heed to Linda on www.WDNA.org and all main podcast websites. E mail her at [email protected]. Copyright 2023 Tribune Content material Company, LLC
