Saturday, October 2, 2010

Coconut Curry Comfort

Coconut Curry Comfort
Everyone has a favorite comfort food. In my gluten-free dairy-free existence, this coconut curry is it. This recipe comes to the rescue anytime I need something healing for my body, soul or mind. It's especially nurturing to hear my children proclaim their love for this meal. That alone brings peace to every part of my being. The joy of this recipe is in its ease. Even a tired woman recovering from a funny tummy can concoct it in no time.

Coconut Curry Comfort

You'll Need:

2 lbs boneless skinless chicken breast
salt and pepper
3 TBS vegetable oil
2 TBS curry powder (note that the success of this dish lies entirely in your quality of curry powder, you must find a good one)
1/2 onion, sliced thin
3 cloves garlic, minced
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 TBS sugar

The Preparation Method:

Like yesterday's recipe, you can prepare your chicken ahead of time. I prepped all of my chicken for the week in one shot under the broiler. Boneless, skinless breasts under the broiler on the High setting for 10 minutes, flipping once at the 5 minute mark. As you already know, the chicken is done when the juices run clear and the inside is no longer pink.

Another way to cook the chicken in this recipe is to cut it into one inch cubes, throw it into the pan with the curry sauce and cook it for approximately 7 minutes until the juices run clear and is no longer pink in the center. This method requires a bit more handling of the raw meat, which I simply don't prefer. 

Whichever preparation method you choose, you can start with the rest of the recipe once you're chicken is prepped.

Heat oil in the bottom of a heavy pan. Add the curry powder.

 Mix together and heat for a couple of minutes until a strong spice aroma is rising from the pan.

Stir in onions and garlic.

Cook approx. 4 minutes and coat the onions and garlic well.

Add more oil if necessary. Make it saucy.

Mix in the chicken. Coat with the curry oil. (Refer to the top of this recipe for two different ideas on cooking the chicken.)

Pour in the coconut milk, diced tomatoes, and tomato sauce.

And now my favorite part of any recipe... the sugar. Stir it up.

Simmer on low heat for 40 minutes.

Dish it up and serve over rice.

Just try not to make your rice overflow all over the stovetop like I do every time.

Something mellow to dance to for your healing.

Bob Marley - Stir It Up


  1. Great to meet you today! I'm having so much fun reading through your blog, I'm getting inspired to start my own after today.
    I totally agree with you on the coconut curry thing, it is real comfort food.

  2. Hi Michelle. It was fantastic meeting you as well! So glad to have made the connection. It's so nurturing to spend time with folks who are walking the same path. Looking forward to seeing what you're up to with the blog. Keep me posted.

  3. Try this curry powder. I've made it a few times now after running out of store bought and it's really good. I subbed 1/4 tsp. cayenne pepper for red pepper flakes.


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