Coconut chicken curry’s a lot easier than you might imagine

  • By J.M. Hirsch Associated Press
  • Tuesday, March 5, 2013 4:35pm
  • Life

It didn’t seem too much to ask for. I wanted a coconut chicken curry that is fast, delicious and not loaded with fat. Turned out to be easier than I expected.

Let’s start with the sauce. The key is to make it rich and flavorful without resorting to the usual culprit — full-fat coconut milk. I considered using light coconut milk, but generally have found curries made with it to be thin and uninspiring. Fat, after all, is mighty yummy.

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

½ cup light coconut milk

2 teaspoons curry powder

3 3-inch lengths fresh lemon grass

1 15-ounce can chickpeas, drained

1 cup grated carrots

1¾ pounds boneless, skinless chicken thighs

In a blender or food processor, combine the red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.

Pour the 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 the 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.

Makes 6 servings. Per serving: 320 calories; 110 calories from fat (34 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 90 mg cholesterol; 23 g carbohydrate; 4 g fiber; 3 g sugar; 30 g protein; 600 mg sodium.

More in Life

Rose Johnson, 80, is a member of the Everett Area Newcomers Club, which meets and dines once a month at Sno-Isle Tech’s student-run Le Bistro Restaurant. (Dan Bates / The Herald)
Old-timers can join the Everett Area Newcomers Club

Everett group welcomes women for friendship and fun at multiple meet-ups.

From Jasper to Banff: A Canadian adventure in an RV

Jennifer Bardsley plans to take her family on two-week roadtrip through Canada in a tent trailer.

Skippers share sea stories at Marysville speaker series

The Bellingham couple will talk about charter cruises on the historic wooden vessel they rebuilt.

Expo in Stanwood can help you get ready for the country

The Country Living Expo and Cattlemen’s Winterschool is set for Jan. 27 at the high school.

Anxiety, or chronic worry, is a growing problem

Paul Schoenfeld shares four approaches to help keep your anxiety from getting out of control.

Find many of our region’s winter birds in the Skagit Valley

If you love birding, also check out these bird-related festivals, lectures and other events.

What’s new this year for travelers in England, Ireland

The nations are improving tourism infrastructures and adding exhibits to well-known sights.

A visit to the nursery helps put you in the mood to garden

Not ready to get back into gardening? January is still a fun time to poke around a garden center.

Plant of Merit: Hybrid oriental hellebores, Lenten rose

What: Oriental hybrid hellebores, with the common name Lenten rose, are a… Continue reading

Most Read