Coconut Curry Rice and Chicken.
yum, yum, yum. After a long day of doing nothing, and a three hour nap, I guess it was time for supper. I was exhausted from all that relaxing, and wanted to whip up something ridiculously easy.
I had bought two big yellow peppers earlier in the week, fully intending to whip up some fajitas. I thawed out some chicken but changed my mind at the last minute. I wanted to stretch the ingredients so I had enough leftovers for me as well as a dinner delivery for a certain someone who's still slaving away, studying heart murmurs like a medical zealot.
The first thing that popped into my mind was curry, must be all that "No reservations" viewing permeating my brain. I started by marinating my chicken in a bottle of mango curry marinade that my mom had bought me from Kowalski's. I let that go for about 2 hours and then I began cooking.
I started the chicken pan frying with a drizzle of olive oil while I prepared the rice dish.
Coconut Curry Rice
Add to the rice cooker:
1 cup jasmine rice
A can of Thai kitchen light coconut milk + water = 2 cups liquid
2 large yellow peppers, roughly chopped
1 big ol' garlic clove, finely chopped
1 diced medium sweet onion
2 teaspoons hot curry powder
1 teaspoon cumin
1/2 teaspoon coriander
I let the rice cooker do its thing, finished cooking the chicken, cleaned up and packed everything up. A spoonful of coconut rice/chicken curry helps the cardiology go down, in the most delightful way:)
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