Tag Archives: Chicken

Curry in a Hurry

I was driving home to Connecticut after a long workday in Manhattan, and I got a craving for curry.  Don’t ask me why, it has been a long time since I’ve had it.  Anyway, I had taken a few chicken breasts out of the freezer to defrost for dinner, so I knew I had that to start with when I got home.  I really didn’t want to stop at the store on the way home, because as it is, I feel like I live in the supermarket for work!!  So when I got home, I searched my cabinets and refrigerator to see what I could make that would satisfy my curry craving.  I had red peppers, potatoes, and coconut milk (the real stuff, not the pina colada kind!) and all the spices I needed.  I also found duck sauce which I knew would add a little bit of sweetness and a little bit of tartness.  I am all about quick meals during the week, so here goes—Cathy’s Curry in a Hurry!  Serve it over brown or white rice.

Curry in a Hurry

Makes 2 servings (recipe can be doubled)

3 tablespoons olive or vegetable oil
4 baby Yukon gold potatoes, cut into 3/4-inch pieces
1 small red pepper, thinly sliced
1 small onion, chopped
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 pound boneless, skinless, chicken tenders, cut into 1/2-inch pieces
1 teaspoon duck sauce
1/2 cup coconut milk

– In large skillet, heat 2 tablespoons of the oil over medium heat.  Add potatoes, red pepper and onion; cook, stirring, until vegetables are tender, about 10 minutes.  Add garlic; cook 1 minute.

– To vegetables in skillet, add curry powder, coriander, cumin and salt; cook, stirring, for 1 minute.  Remove mixture from skillet.

– Add remaining 1 tablespoon oil to skillet; heat until hot.  Add chicken; cook, stirring, until chicken is cooked through, about 8 minutes.  Stir in duck sauce.

– Return vegetable mixture to skillet.  Stir in coconut milk; cook and stir until heated through.

Tips

– The next time you get a craving for something,  rustle through your kitchen and see what you can find. It’s creative and fun to put ingredients together—and even more fun to know you came up with your own creation!

– Real coconut milk can be found in Asian section of your supermarket.

– If you have frozen peas, throw a handful into the skillet with the coconut milk.

Cathy

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Filed under Chicken, Main Dishes, Potatoes, Skillet Dinner

Another Simple Skillet Dinner

Apologies for the lack of blogging—the holiday weekend was busy!  Anyway, I am a big fan of one-pot cooking whether it be in a skillet, a pan or a pot.  One-pot recipes are easy, quick, & versatile, plus the flavor combinations are endless.  You can start from scratch or with a packaged product such as rice, pasta, or vegetables.  During the week, I like to make dinner as easy as possible, especially since I spend my work day making and styling food!  Tonight, I am starting with Zatarain’s Red Beans and Rice (8 ounce package).  The Zatarain’s products are full of flavor.  They’re a great platform for other ingredients.  I have one pound large shrimp, peeled and deveined, that I am tossing with a little olive oil and Cajun spice blend (any spice blend will do; there are so many intriguing blends on the market).  Saute the shrimp in a large skillet until they turn pink; remove from skillet. Add rice mix with the amount of water package suggests, and cook according to directions.  At the last-minute, stir in the cooked shrimp and serve!!  It’s that simple.

Tips

–  Sauté chopped onions, red or green peppers (or even jalapeno peppers) after the shrimp is sautéed and removed from skillet.

– Stir in a small can of corn to add color and texture.

– Use any protein you like—strips of boneless chicken, pork or beef, sliced andouille sausage, crumbled Italian sausage, chopped ham, scallops, or cubed tofu.

Cathy

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Filed under Main Dishes, Rice and Beans, Shrimp, Skillet Dinner