Sunday, December 13, 2009

Chicken and Rice with Caribbean Spice

While vacationing in the Caribbean, Dan and I picked up a box of coconut cream curry that we intended to use at home.  Well we finally tried it, and never having cooked with curry before, it was an intereresting albeit a bit too aromatic an experience. 

Although I'm going to recommend this dish to you because it tastes absolutely delicious and comforting, I also have to warn you that your place will permeate with the curry aroma, so make sure to open your windows or turn on the vent when cooking with this pungent spice.

The meat we combined the curry with was white chicken breast, pairing it with brown rice.  I loved how the curry sauce flavored the rice, and while it had spice, it wasn't too hot.  A nice, creamy sour cream helped round out the curry sauce, making it more silky and luxurious.  Enjoy the recipe below--it takes about 15 short minutes to complete.

Coconut Cream Curry (serves 2)
1 lb of boneless white chicken breasts

2 tbs of coconut cream curry seasoning (I used Maison Creole brand)
2 tbs of vegetable oil
4 tbs of sour cream or heavy cream
Salt and pepper to taste
1 cup of brown rice

Cook rice according to directions on the package.

Cut chicken into cubes.  Add salt and black pepper to taste.  Heat 2 tbs of cooking oil in stewing pot.  When oil is hot, add 2tbs of coconut curry to the pot.  Cook until curry turns medium to dark brown in color.

Add chicken, stir and cook until the meat takes on the color of the curry.  Next add 3/4 cup of boiling water.  Cover pot and allow to simmer until cooked.

Finally on a very low flame, stir in 4 tbs of sour cream or dairy cream.  Serve on top of bed of brown rice

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