For Mike's birthday, he made (that is right, he cooked his own dinner), a delicious curry dinner for us.
Serves 3
3 organic skinless chicken breasts (He used slices of roasted chicken from the store.)
curry powder to taste
1 chopped onion
3 minced cloves of garlic
1 organic sweet potato, cut into small cubes
1 14-ounce (415 ml) coconut milk
2 Tbs. (30 g) brown sugar
1 cup (200 g) frozen organic peas
⅓ cup (65 g) sliced basil leaves
olive oil
organic plan or diary-free yogurt
1. In a bowl, toss the chicken with some curry powder.
2. Heat the oil in a skillet.
3. Add the chicken and cook until brown, about 4-5 minutes. Transfer to a plate.
4. In the same skillet, sauté the onions until soft, 2-3 minutes.
5. Add the garlic for 30 seconds.
6. Stir in the cubed sweet potatoes and cook until soft.
7. Stir in more curry powder for 30 seconds.
8. Add ¾ coconut milk and brown sugar. Bring to a boil and reduce to medium.
9. Simmer until the sweet potatoes are tender, about 8 minutes.
10. Stir in the peas and cook another 2 minutes.
11. Stir in the chicken, rest of the coconut milk, and heat for 2-3 minutes.
12. Remove from the stove and sprinkle basil leaves on top.
13. Serve with a bowl of yogurt to spoon on top.
We had it with steamed white asparagus and a salad.
P.S. Birthday cake and cappuccino came later.
-modified from Rachael Ray
