Wondering what to do with those leftover pieces of chicken? Even if you didn’t cook them quite right the first time around, or you let them sit in your fridge one day too many, no one is ever going to know after you slather them in this delightful and aromatic coconut curry. I mean, sure, you could use perfectly fresh and well-cooked chicken and no one would hold it against you. This is one of the few meals I can recall recently where our 14 year old actually ate a plateful. Without once complaining.
Chicken Coconut Curry over Cous Cous
- 2 tablespoons Canola oil
- 2 medium sized onions, sliced
- 1 potato, diced
- 5 teaspoons garlic, minced
- 3 tablespoons butter
- 13 to 16 ounces coconut milk (can be thicker, as desired, if made with powdered cocnut milk)
- 1 teaspoon sugar
- salt and pepper to taste
Over medium heat on the stove, heat 2 tablespoons of Canola oil in a large frying pain.
Add sliced onions and sauté until light brown.
Place diced potatoes into a microwave-safe bowl and add water until 1 inch above potatoes. Microwave on high for about 5 minutes.
Drain water off, or spoon potatoes out of bowl and add to pan of onions.
Cover pan and cook onions and potatoes about 5 minutes, on low heat.
Add butter to pan. Stir until melted.
Add coconut milk to pan, stir to blend.
Add sugar and blend.
Add chicken, cover, cook over low heat about 5 minutes, or until chicken is warmed.
Optionally, a basil top (stem and four leaves) on top of curry before covering and cooking last 5 minutes.
Serve over cous cous.
To make cous cous: in a microwave-safe bowl, mix 1 cup of cous cous, 1 1/4 cups water, 1 tablespoon butter, and a light sprinkle of salt. Cover lightly, making sure steam can escape. Cook on high in microwave for 4 to 5 minutes.
Testament to the edibility of this recipe, the pan has been scraped. It’s not exactly the curry over cous cous photo I was hoping for, but it’ll do.