Well, a few weeks ago, I mentioned to you that we would be testing some handy tools from CSN, a premier online store that provides everything from cooking supplies to dining room tables. I’ve really been honored to have such a great relationship with the marketing team, and we’ve been afforded the fun opportunity to give away gifts to my readers and to test some interesting items ourselves.
The great property of CSN is that it is so convenient. As long as you have an Internet connection, you can shop for gifts and necessities without putting on any makeup. The other is that product reviews and specs are available on many items, so you can check out what customers think before you buy it. You can also tick the little box that says “compare” and look at several items simultaneously to help make your purchasing decision. No pesky sales persons, no waiting in line.
Because so many of our readers are busy individuals, here is a recipe that helps you save time.
Easy Chicken Curry
Serves two
2 chicken breasts/thighs
2 tablespoons curry powder
1/4 tsp salt and pepper
1/2 tsp brown sugar
1 tsp minced garlic
1/2 yellow onion
½ to 1 12-14 ounce can coconut milk, to taste
3 cups cooked rice
Spread garlic and onion over chicken and sprinkle with brown sugar. Season with salt and pepper, if desired. Place in greased square baking dish. Pour coconut milk over top, being careful not to wash off the seasonings from the chicken. Cover with foil. Bake at 350 for 30-45 mins or until done.
Serve over steamed jasmine rice or short grain brown rice.
You can kick up the vegetable content by sautéing your favorite picks from the farmers market or CSA of mushrooms, zucchinis, bell peppers, and pea pods. Just cut them into roughly equal sizes before cooking. Stir fry them quickly together and then serve alongside (or on top) the rice and curry chicken.
*note about curry powder*
I used yellow curry powder, and Watkins sells a delicious brand. I bought my latest batch at Uwajimaya in Seattle’s International District. Most grocers carry curry powder.
*Coconut Milk*
Any brand of coconut milk will suit the recipe, and there are full fat and reduced fat versions available. I really love the flavor of coconut milk, so I usually add a full can and compensate for the saturated fat in a different way. You can also use 1/2 can of coconut milk and 1/2 cup of milk to get the creaminess. Graham Kerr recommends using coconut extract or essence to get the coconut flavor without the fat. Be sure to use real coconut and not imitation coconut flavor.
I used yellow curry powder, and Watkins sells a delicious brand. I bought my latest batch at Uwajimaya in Seattle’s International District. Most grocers carry curry powder.
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