I love the fall and yes November 26 is still considered autumn at least according to the calendar although something tells me with the crazy weather happening everywhere but here there are some who'd beg to differ. Anyway, cooler temps, incredible sunrises and sunsets and dinners by the fireplace seem to be the norm for us these days and comfort food definitely suits our moods.
Now comfort food means different things to different people but to us it brings to mind something saucy and tender with a spicy kick. This chicken fits the description to a "T".
Chicken breast pieces or tenders, sauteed until golden then braised in a quick flavorful sauce of sauteed onion, garlic, fresh ginger, cumin, curry and light coconut milk did the trick but it was the grated lemon zest and touch of honey that took it over the top. Oh my!
Coconut Curry Chicken (from JBug’s Kitchen Antics adapted from South Beach Diet Cookbook)
1 tablespoon olive oil
1 pound chicken breasts cut into pieces (or chicken tenders)
Salt and coarse ground black pepper
1/4 cup chicken broth
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon grated fresh lemon peel
1/4 teaspoon cumin
1-1/2 teaspoons curry powder (I used Madras)
1/4 teaspoon cayenne
1 cup light coconut milk
2 teaspoons liquid honey
Cashews or almonds and chopped fresh cilantro for garnish
Heat olive oil in large no stick pan over medium high heat. Season chicken with salt and coarse ground black pepper. Sauté on all sides until golden. Remove from pan and set aside. Add onion to pan and sauté until transparent. Add garlic and ginger and cook stirring constantly for 30 seconds. Add lemon peel, cumin, curry powder and cayenne and cook additional minute. Stir in chicken broth to deglaze pan, then return chicken to pan along with coconut milk. Bring to a high simmer, cover and cook for 10 minutes. Remove chicken from pan and keep warm. Place sauce remaining in pan over high heat, add honey and cook until sauce is of desired thickness. Serve over chicken pieces. Garnish with nuts and cilantro.
A year ago - Panko Crusted Thin Pork Chops
Two years ago - Double Chocolate Zucchini Muffins