I have lots of onions and garlic from last week’s Winter CSA box, so those are the CSA contributions to this wonderful warm dish for a cold winter evening.
- 1 t. olive oil
- 2 lbs chicken breasts cut into large pieces (about 2″ x2.5″)
Heat the olive oil in a large skillet (that has a lid we will use later). Add the chicken pieces and cook until both sides are browned. Remove chicken from the pan, and keep warm.
- 1 c. onions, chopped
- 1 c. red bell pepper, chopped
- 2 t. minced garlic
- 1.5 T. grated ginger
- 1.5 t. curry powder
- 1.5 t. chili powder
- 1/2 t. tumeric
- 1/2 t. cinnamon
Add the onions, red peppers and garlic to the skillet, cooking until soft. Then add ginger, curry, chili powder, tumeric and cinnamon, cooking for about one minute.
- 1 14 oz. can light coconut milk
- 2 t. lemon zest
- 1/4 t. kosher salt
- 1 large Golden Delicious apple, peeled and diced
- 1/2 c frozen peas
Add coconut milk, lemon zest and salt to skillet and stir well to combine. Add chicken back to skillet and add apple. Cover and simmer for about 15 minutes. Add peas and simmer uncovered for 5 minutes.
Garnish with chopped cilantro and serve over rice.
My daughter was surprised by the apple chunks, and not in a good way. But we had only enough leftovers for me to have a small lunch the next day, so it couldn’t have been all bad.
Coconut milk is one of my favorite ingredients and I usually keep at least two cans on hand for those days when dinner needs a little something extra. If I don’t use the whole can, I also like it over oatmeal. Nom, Nom, Nom.