This is a simple, heathy chicken recipe that is delicious and easy to make. I cam across this on Martha Stewart's Everyday Food, and thought it was worth giving a try. I made some minor modifications and it worked out just beautifully. This is another great dinner dish to make for a nice family dinner, or dinner for two with leftovers. The original recipe can be found here, and is called a spicy coconut chicken. Mine wasn't spicy (which was fine with me) because I used a different type of curry (powder and chile paste combo rather than curry paste), while I used a whole cut up Empire chicken rather than just the legs. Also, I added a yellow zucchini to the mix. It worked out just perfectly! This is definitely a thai inspired fusion dish, which is a favorite ethnic cuisine for me to experiment with.
Coconut Curry Chicken
1 T olive oil
whole chicken, cut up (about 3-4 pounds)
salt and pepper to taste
1 can (14.5 oz) light coconut milk
1 1/2 cups low sodium chicken stock
1/2 cup water
1 tsp curry
1 tsp chile paste
1 cup jasmine rice
2 red bell peppers, cut into 1 inch pieces
8 oz green beans
1 yellow zucchini, cut up
Using a five quart Dutch Oven, heat the oil over medium high heat. Season the chicken to taste with salt and pepper, and cook the chicken until browned (about 6-8 minutes). Transfer the chicken to a plate.
Add the coconut milk, 1/2 cup water, curry and chile paste to the pot and bring to a boil. Stir to dissolve the curry and chile paste. Stir in the jasmine rice and add the chicken back in. Cover the Dutch Oven and reduce the heat to medium-low. Cook until the rice is almost tender, about 15 minutes.