Chicken and Coconut Milk Curry & Ginger Almond Basmati Rice

I have forgotten that I own cookbooks. These days, I turn to food blogs for ideas. While that offers me endless inspiration, I still feel like I'm neglecting something I cherish, and that is the written page. It's like reading an iPad instead of a newspaper. I can't do it! Wait, I don't read the newspaper. Well you know what I mean.

But for now, back to the joy of food blogs. One of my favorites made a Tofu Curry the other day, and it looked very tasty. So I tried it with chicken (if you can get my boyfriend to eat Tofu, you win a prize). It was so good. Paired with a Ginger Almond Rice for texture, the flavors worked perfectly together. I will make this again and again...


Chicken and Coconut Milk Curry
Recipe adapted from Eating Well
(Serves 4-6)

1 T olive oil
1 pkg chicken tenders
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 T curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly grated ginger
1 12-ounce can evaporated skim milk
1/4 cup unsweetened coconut milk
2 T lime juice
1 T cornstarch
1/3 cup chopped fresh cilantro
Salt & pepper, to taste

Heat oil over medium-high heat in large saucepan. Season chicken tenders with salt and pepper. Brown chicken on both sides until cooked. Do not overcook because chicken will simmer in sauce later! Remove chicken from pan, reserving oil. Turn heat down to medium.


Chop onion, red pepper and mince garlic and jalapeno.


Add onion and red pepper to pan. Saute until softened, about 5 minutes.


Add garlic, jalapeno, spices and ginger. Saute for another 2 minutes.


Add evaporated milk and coconut milk. Simmer for 5 minutes or so.


Return chicken to pan. Simmer in sauce for another couple of minutes. In the meantime, combine lime juice and cornstarch in a small bowl. Add to sauce, stirring constantly until thickened (a couple minutes).


Ginger and Almond Basmati Rice
(Serves 4-6)

1 T olive oil
2 garlic cloves, minced
1 T freshly grated ginger
1 cup basmati rice
1/2 cup slivered almonds
1 3/4 cups water
Salt and pepper, to taste

Heat olive oil in pot over medium heat. Add garlic and ginger and saute until fragrant, a few minutes.


Add rice and stir until coated, saute for a couple minutes.


Toast almonds over dry heat or in oven. Careful not to burn them. Like me.


Add water to rice and bring to a bowl. Then cover and simmer for 20 minutes, until rice is cooked. Add almonds and fluff with a fork. Season with salt and pepper.


Serve chicken curry over rice, and top with chopped cilantro.