“- Are these raisins??? What are you doing?.. Are you putting them in a dish? What kind of dish is it?! Oh…Oh.. I don’t want anything sweet… It won’t be tasty.. Please don’t do that.. Why are you adding the raisins?!
– Stop questioning me. Haven’t you had things to do?? Go, do your thing and wait for dinner.”
This wasn’t discussion with a three year old, but with Pawel 🙂 Who sometimes thinks he has a better judgment as far as food goes. I won’t go into to details how this conversation ended, suffice to say he loved the chicken and went for seconds. And no, it wasn’t sweet. Despite the raisins.
Recipe was adapted from Joy of Cooking.
Ingredients:
- 1lb chicken, may be chicken breast or drumsticks, or chicken thighs
- 1 medium onion
- 1 large carrot
- 1/2 cup peas, thawed if frozen
- 1 jalapeño pepper
- 1 tablespoon fresh ginger
- 2-3 garlic cloves
- 1 1/2 cups unsweetened coconut milk
- 1/2 cup raisins
- 1 tablespoon curry powder
- 1 teaspoon salt, plus some salt and pepper to taste
- 2 tablespoons olive oil (or vegetable oil)
- cooked rice of your choice
Instructions:
- Prepare vegetables: chop the onion, jalapeño pepper, peel and chop ginger and garlic. Slice the carrot.
- Season chicken with salt and pepper. Set aside.
- Heat up the oil, on medium, in large, deep skillet.
- Add chicken and brown on both sides. Remove to a plate and set aside.
- Add vegetables to the skillet and mix well. Cook for ~5 minutes.
- Add coconut milk, raisins, curry powder and salt (the 1 teaspoon), mix well and bring to boil.
- Once the mixture is boiling add chicken back, with all juice that may collected on the plate, and simmer for 20 to 25 minutes, or until the meat is cooked through. Instant thermometer, if using, should show 165°F.
- Serve with rice of your choice. Enjoy!
Yield: 3 – 4 servings
Nutritional Info (per serving, rice not counted): Cal 475, Prot 25g, Carb 26g, Fat 29g, Fiber 3g
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