Light Chicken Curry | Virtually Homemade: Light Chicken Curry

Thursday, April 14, 2011

Light Chicken Curry

I have a confession to make – I stole a food magazine from my son’s orthodontist’s office.  I couldn’t help myself.  The March 2010 issue of Cooking Light included a selection of quick and tasty looking recipes that were irresistable.  I wasn’t proud and pledged it would never happen again.

Page 168 of the magazine is now completely crumpled and splattered.  This simple and light recipe for Chicken Curry is a staple dinner dish for our family.  The sauce is prepared with light coconut milk and a store purchased red curry paste.  You can find curry paste in the international section of any grocery store.  My favorite is Patak’s - a mixture of red chili peppers, garlic, lemongrass, ginger, shallots, spices and lime.

Although this curry is prepared with green peppers essentially, any vegetable or mixture of works.   I steam a large pot of fragrant jasmine rice to serve with the chicken and soak up the sauce.

Light Chicken Curry
Serves 4

1 Tbsp. canola oil
3 (6 ounce) skinless, boneless chicken breasts cut into 1” pieces
½ tsp. salt
2 cups of green bell pepper strips
2Tbsp. fresh lime juice
2 Tbsp. reduced sodium soy sauce
2 Tbsp. red curry paste
1 tsp. sugar
1 (14 ounce) can light coconut milk

Jasmine rice
Lime wedges for garnish

1. Heat a large nonstick skillet or wok over medium high heat.  Add oil to the pan and swirl to coat.  Sprinkle chicken evenly with salt.  Add chicken to pan, cook 6 minutes or until browned. 
2. Add bell peppers and saute’ for 4 minutes, stirring occasionally.  Remove chicken mixture from pan.
3. Combine juice, soy sauce, curry paste and sugar in a small bowl, stirring with a whisk.  Add juice mixture and coconut milk to the pan; bring to a boil.
4. Cook 12 minutes or until slightly thick.  Return chicken mixture to pan and cook 2 minutes or until completely heated.

Serve with rice.

Virtually Homemade