My solution was to start with a small amount of light coconut milk, but then doctor it up. Pureeing into it a jar of roasted red peppers and a small onion was just the trick. This provided the sauce with body, as well as both sweet and savory flavors. A hefty dose of curry powder and some lemon grass added during cooking rounded it all out.
To cook, all I did was bring my sauce to a simmer in a large saute pan, then add my chicken. To bulk out the recipe with good lean protein, I also added a can of chickpeas. I tasted it as it cooked and felt it was missing something sweet. But I wanted to avoid the obvious sugar, honey, etc. if I could. So I tried added grated carrots. Perfect! More healthy veggies and just the right amount of natural sweetness.
While you could use boneless, skinless chicken breasts in this recipe, I prefer thighs. They have a richer flavor and don't get tough the way breasts can.
Speedy and light chicken curry
1 (12-ounce) jar roasted red peppers, drained
1 small yellow onion, chopped
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
3 (three-inch) pieces of fresh lemon grass
1 (15-ounce) can chickpeas, drained
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
In a blender or food processor, combine red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.
Pour sauce into a large, deep saute pan over medium-high heat. Bring to a simmer.
Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce heat to maintain a simmer and cook, uncovered, for 20 minutes. Remove and discard the lemon grass. Serve the chicken with chickpeas, carrots and sauce spooned over it.
Servings • 6
Source: The Associated Press