Friday, April 1, 2011

Green Chicken Coconut Curry

This dish was actually more green in person. I told my girls it was a late St. Patty's day dish and they ate it all up. Never mind that it isn't Irish by any means. It was green and that was cool. They are three. Sorry the measurements aren't very precise tonight.

Green Chicken Coconut Curry

2 chicken breasts
2-3 cloves of garlic
handful of sugar snap peas
2 handfuls of broccoli
1 green bell pepper
4-6 button mushrooms
couple tablespoons of curry powder
1 can of organic coconut milk
couple of tablespoons of coconut oil

Melt some coconut oil in a large skillet and saute chopped mushrooms, garlic, bell pepper and chopped broccoli. When the mushrooms start to brown and the bell pepper gets tender add curry powder. Stir, cooking the curry powder a bit to develop flavor. Add chicken and cook haflway. Add coconut milk and simmer on low until chicken is all the way cooked. Add sugar snap peas and cook a bit longer until they are tender. Remove from heat and stir in chopped parsley. Either eat brothy as an almost soup/stew or serve over rice.

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