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Simple Coconut Chicken Curry!
In a medium size pan over medium-high heat add peanut peanut oil. Toss the chicken with the curry powder, add it to the pan and saute until cooked, about 5-8 minutes. Remove from pan and set aside.
In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After the broccoli starts to turn bright green, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp. Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil. Combine the cornstarch and water in a small bowl and add this into the pan. Boil for about a minute, then reduce heat and let the mixture thicken (about another 2 to three minutes). Watch it closely, you do not want it to get to thick!
Serve over white or brown rice.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!