If you like Indian food, or are feeling adventurous, here's a recipe to try. We had it for dinner tonight and really enjoyed it. It comes from my sister-in-law's sister-in-law (I think).1 1/2 Tbls. vegetable oil
1 medium onion, diced
1/4 tsp. salt
1 Tbls. (heaping) curry powder
1 can (12 to 14) ounces unsweetened coconut milk (In Asian section)
1 cup fresh diced OR canned diced tomatoes
2 Tbls. tomato paste
2 boneless skinless chicken breasts, cubed (uncooked)
1/2 cup packed fresh baby spinach
Heat oil in large skillet over medium heat. Add onion and salt. Cook until soft (6-7 min). Add curry and stir constantly for 1 minute. Stir in Coconut milk, tomatoes, and paste. Cook until thickened (5-6 min). Stir in chicken and cook about 6 minutes or until chicken is fully cooked. Stir spinach in and cook for a couple of minutes. Season to taste with salt. Serve over Jasmine rice.
This serves 4-6 people.
* Notes: This is not a hot spicy dish. I have very wimpy taste buds, so I used a little less than 1 T curry, but next time I'll put in the full amount. Also, Jeff has an aversion to the texture of onions, so if you have someone in your family like that, I recommend dicing the onion really, really small, and cooking it a little longer than the recipe says, to take all of the crunch out. I didn't have Jasmine rice--I'd like to try it sometime--but it was great over regular rice.
1 comment:
Delicious! We tried making an Indian dish that Dave's Indian coworker gave him. But it was soooo complicated and came out terrible. We order Indian food all the time -- the best restaurant in town in just 2 miles from our house! Its a good AND a bad thing.... Now I can try making this at home!
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