This is a fabulous recipe from Bon Appetite many years ago courtesy or Susanna Loketti.
Most folks buy the pre-skinned chicken breasts but I'm always looking for a way to save some money. I buy the bone in chicken breasts when they are on sale and de-bone them myself. There are many advantages to this, the cost, you have the bones for soup stock and you get the chicken tenders. The chicken tenders are the little strips of breast meat that are usually just hanging off the breast. I remove them and this is a great recipe for using these extra little strips of chicken for an additional meal.
Yields: 4 servings
Cook time: about 30 minutes....pretty quick
Noodles: 8 oz. whole grain linguine noodles (any type will work)
Start the water for the noodles it will take a while to boil and follow the directions for cooking.
Coconut Curry Sauce:
1 (13.5 oz) can light coconut milk
1 T. Thai curry paste
2 T. curry powder
2 tsp. minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Dash of salt and freshly ground black pepper
Sauce Instructions:
In a medium bowl, combine all of the above ingredients, whisk until thoroughly combined and set aside.
Chicken:
1 Vidalia or other sweet onion, chopped
1 pound boneless skinless chicken breast, cut into small pieces
2 T. curry powder
2 T. peanut butter
1 c. thinly sliced roasted red peppers (any vegetable will work)
1 c. thin sliced water chestnuts (any vegetable will work..think color)
1 c. scallions
Chicken Instructions:
You can use any vegetables, cauliflower, carrots, green bell peppers ...think color and what you have in the garden. I never have the roasted red peppers or the water chestnuts and have used many different vegetables and it's just perfect.
Serve over the whole grain noodles and enjoy!
Most folks buy the pre-skinned chicken breasts but I'm always looking for a way to save some money. I buy the bone in chicken breasts when they are on sale and de-bone them myself. There are many advantages to this, the cost, you have the bones for soup stock and you get the chicken tenders. The chicken tenders are the little strips of breast meat that are usually just hanging off the breast. I remove them and this is a great recipe for using these extra little strips of chicken for an additional meal.
Yields: 4 servings
Cook time: about 30 minutes....pretty quick
Noodles: 8 oz. whole grain linguine noodles (any type will work)
Start the water for the noodles it will take a while to boil and follow the directions for cooking.
Coconut Curry Sauce:
1 (13.5 oz) can light coconut milk
1 T. Thai curry paste
2 T. curry powder
2 tsp. minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Dash of salt and freshly ground black pepper
Sauce Instructions:
In a medium bowl, combine all of the above ingredients, whisk until thoroughly combined and set aside.
Chicken:
1 Vidalia or other sweet onion, chopped
1 pound boneless skinless chicken breast, cut into small pieces
2 T. curry powder
2 T. peanut butter
1 c. thinly sliced roasted red peppers (any vegetable will work)
1 c. thin sliced water chestnuts (any vegetable will work..think color)
1 c. scallions
Chicken Instructions:
- In a large skillet with a bit of olive oil add the onion and cook until translucent and beginning to brown, about 5 - 10 minutes.
- Add the chicken, season with salt and pepper and stir in curry powder. Saute the chicken until lightly brown.
- Add the peanut butter and allow to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with a bit of salt and pepper for a few minutes.
- Pour the coconut milk sauce over the chicken and vegetable and stir gently. Cook just until warmed through and thickened a bit, about 3-5 minutes.
You can use any vegetables, cauliflower, carrots, green bell peppers ...think color and what you have in the garden. I never have the roasted red peppers or the water chestnuts and have used many different vegetables and it's just perfect.
Serve over the whole grain noodles and enjoy!
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