Cashew-Coconut Curry

Mmm you know what sounds good on a rainy evening? A simmering bowl of chicken curry. If you have ever been afraid of cooking up a curry, as I have been afraid to do many times, this recipe may be the one that convinces you that you are capable of doing so.

 

Most traditional curries (while I'm sure they are amazing), require a pantry full of expensive spices whose names I cannot pronounce. This one is simple and requires on one spice, sweet curry powder, which I purchase from a company called Penzey's Spices. While this curry is on the mild side, I'm sure you could doctor it up with your own spice concoction to give it an extra kick!

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tablespoons flour
1 Tablespoon sweet curry powder (I use the one from Penzey's Spices)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter (1/2 stick)
1 large onion, thinly sliced
2/3 cup uncooked white rice
3 cups chicken broth
1/2-1 cup raisins (optional)
1/2 cup shredded coconut (for topping, optional)
1/2 cup cashews (for topping, optional)

Directions:
1. In a zip-lock bag, combine the flour, curry powder, salt, and pepper.
2. Add the chicken pieces and shake to evenly coat.
3. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well.
4. Add the onion, raisins and rice and stir to blend.
5. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked. Top with cashews and shredded coconut. 

 Simple, but delicious!