Curry chicken over rice

1 large white onion diced
2 tomatoes diced
1 cup vegetable broth
1 can 13 oz coconut milk
1/2 tsp salt
5 tbsp curry powder (mild)
2 lbs chicken bone in skin on
Pam cooking spray
3 cups cooked white rice

Heat broth over medium low heat in a deep pan. Dice onion and add it to the broth. Dice tomato and add to the broth. Open coconut milk. You may have to stir it some as the top tends to settle into a thick cream. Add coconut milk to pan, along with salt and curry powder. Stir together with a whisk. While sauce cooks down and thickens season chicken with salt and pepper. Coat a separate sauté pan with Pam and place chicken in pan skin side down. Cook over medium heat until chicken browns. Flip and repeat. Once chicken is done, add it to your curry sauce, cover and simmer on low until sauce is thin and onions are soft. Serve over a bed of white or brown rice. I actually topped it with basil but I did that after I put it on the table so I didn't get pictures. The fresh basil totally rocked.

I also think it would work well to use diced up boneless skinless chicken in this recipe.

Detailed pictures and instructions below..bonus: How to dice an onion!

Printable recipe to follow

Check out that brown color

Printable recipe click to enlarge or save to desktop

Vegetarian version found here

Curry tofu over rice

1 large white onion diced
2 tomatoes diced
1 cup vegetable broth
1 can 13 oz coconut milk
1/2 tsp salt
5 tbsp curry powder (mild)
1 package extra firm tofu
Pam cooking spray
3 cups cooked white rice

Heat broth over medium low heat in a deep pan. Dice onion and add it to the broth. Dice tomato and add to the broth. Open coconut milk. You may have to stir it some as the top tends to settle into a thick cream. Add coconut milk to pan, along with salt and curry powder. Stir together with a whisk. While sauce cooks down and thickens remove tofu from water and slice in 1/2 in pieces. Coat a separate sauté pan with Pam and place tofu in pan. Cook over medium heat until tofu browns slightly. Flip and repeat. Once tofu is done, add it to your curry sauce, cover and simmer on low until sauce is thin and onions are soft. Serve over a bed of white or brown rice. I actually topped it with basil but I did that after I put it on the table so I didn't get pictures. The fresh basil totally rocked. Next time I think I would chop the tofu into 1" pieces after I cooked it before putting it in the sauce.

Detailed pictures and instructions below..bonus: How to dice an onion!

Printable recipe to follow

Hello onion

Let me cut your top off

Now I will slice you in half!

And peel off your paper

Make 1/2 inch cuts in the onion

Then make 1/2" cuts the other way and WALA!

I love this brand of veggie broth

Dump in your onions


Hi tomato

I will cut you like the onion, only skin side down!

Chop chop chop

In the pan you go

Looks good already

salt

Coconut milk (please...don't lick the spoon as much as I did)

Curry powder x 5

Stir and it already smells like heaven

Tofu. Our first meeting. Hmmm. When I opened it, water came out all over the cutting board. Not very nice if you ask me, but who's askin!

I sliced it about 1/2" thick so it would hold up to the frying and sauce bath.

Hot skillet

Sizzle sizzle

Flip!

Dump it in the sauce



Cover and simmer

White rice

Top with lots of sauce and tofu eat and enjoy!


I used this brand of curry powder, found at whole foods.

Printable version, click to enlarge or save to desktop