So, I should be studying for my upcoming reading specialist Praxis test that I have to take in order to renew my reading endorsement before they change the whole system (again) and it becomes more difficult to add it back onto my teaching license. (It didn't transfer from my transitional license from Montana to Oregon and at the time I was doing my Master's work and didn't have a reason to add it back on.) I have no plans or need for it right now, but it could absolutely come in handy someday soon so I thought I should go ahead and do it before I have to do more than take the dang test.
Like I said, I should be studying but instead I am here. I realized the other day that I have added a few new recipes to my rotation and that since hitting my 50 new recipes, I haven't really added any new ones although I have tried some and kept a few. And since I would rather be doing just about anything else but studying, I decided tonight was a good time to go ahead and share this recipe.
The recipe I want to share is one that I found...wait for it...on Pinterest. The original recipe can be found here and the first time I made it I followed it to the letter but since have changed it, mostly because I don't have all of the ingredients on hand and I am kind of lazy.
Here is what I have settled on for our house...
Ingredients:
4 boneless, skinless chicken breasts
4 teaspoons of curry powder
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
5 garlic cloves minced
1 onion, diced
2 tablespoons tomato paste
2 cups white rice
1 can (13.5 oz) unsweetened light coconut milk
2 cups water
Directions:
1. Toss the chicken with the curry powder and cayenne pepper.
2. In a large pot, heat 2 teaspoons of the oil and brown the chicken on both sides and then transfer to a large plate.
3. Add another teaspoon of oil to the pot and then saute the onion and garlic. Cook until the onion is translucent and the browned bits have been scraped up from the bottom of the pot.
4. Stir in the tomato paste and cook for a minute.
5. Mix in the rice, water and coconut milk and bring to a boil.
6. At the point, add the chicken back. Reduce heat and cook until the chicken in done and the rice has absorbed the liquid. (I do stir it once while it was cooking just to redistribute things a bit.) It takes about 20 minutes.
The one time I had them on hand, I added in some white mushrooms when I added the chicken back in and Joe was such a happy camper. I don't always have them on hand though so I have made this recipe without them too. I served it once with diced tomatoes and that was good (if you like raw tomatoes which I am working on) and last time I served it with roasted carrots and I was a happy camper. In general, this dish makes us all (even Taelin) happy campers. (Although it wouldn't really be a camping friendly dish which I am starting to think about since we have a camping trip at the end of this month.)
The thing I like best about this dish is how the coconut milk cuts the strength of the curry and makes it oh so creamy!
Ok...I better get back to studying...or actually start studying. Thanks for indulging me. :)
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