Very sadly my longtime friend and renowned curry expert Raghavan Iyer passed away shortly after I interviewed him about his new book, “On the Curry Trail.” I feel privileged to have known him for so many years and have great admiration for his work.
After our chat, I was hungry for a quick curry dinner. I’ve adapted one of his recipes for this easy dinner. By the way, you can make the dinner in advance or make extra for another meal. It tastes great the next day.
Curried Coconut Chicken With Peppers
Yield 2 servings. Recipe by Linda Gassenheimer
11/2 cups microwaveable brown rice
1 tablespoon canola oil
3/4 pound boneless, skinless chicken thighs
1 cup sliced onion
1 cup sliced red bell pepper
2 teaspoons minced garlic
11/2 tablespoons curry powder
1 cup reduced-sodium canned diced tomatoes with its juice
1/2 cup lite coconut milk
3 cups snow peas (about 6 ounces)
1/4 cup raisins
Salt and freshly ground black pepper
2 tablespoons shredded unsweetened coconut
Microwave brown rice according to package instructions. Measure 11/2 cups and save any extra for another meal. Divide the rice between two dinner plates. Heat oil in a large skillet over medium-high heat. Add the chicken and brown 5 minutes, turn and brown second side 2 minutes. Remove from the skillet. Add the onion, red pepper, garlic and curry powder to the skillet. Saute 3 to 4 minutes. Add the diced tomato with their juice, the coconut milk, snow peas and raisins. Return chicken to the skillet with the raisins. Bring to a simmer and cook 5 minutes. A meat thermometer should read 175 degrees. Add salt and pepper to taste. Divide in half and spoon over the rice. Sprinkle shredded coconut on top.
