I made it especially for some of Matt and my friends who recently had a beautiful baby girl. We love to make dinner for newly "parented" friends and hold their sweet bundle while they eat together. My mom always told me how much it meant to her when friends would offer to hold one of us so they could just eat... at a table... without a baby in their arms. It was such a simple thing that meant a lot to her. To make it even better, it so happens that these friends have travelled all over the world and have adventurous palates. I knew they were the perfect people to whip this meal up for. This is my adaptation of Cat Cora's Curry Chicken with Peas.
Curry Chicken with Peas
Ingredients:
3 chicken breasts
3 TBSP olive oil
3 TBSP curry powder
1/2 red bell pepper
Salt and pepper
1 small onion, diced
1 can of lite coconut milk
1/4 cup of water
1 cup of peas
Directions:
Heat a large skillet over medium high-high heat. Add 1 tbsp of olive oil to the pan. Cut your chicken breasts into 1 inch cubes. Stir the chicken together with the curry powder, salt, and pepper. Cat covers the chicken at this point and refridgerates for 4 hours. I hardly ever remember to do this, but feel free to do this if you think about it. Add half of the chicken to the pan and sear on all sides. Remove the chicken from the pan and place it on a plate. Add 1 tbsp of olive oil to your pan and add the other half of the chicken and the bell pepper. Sear the remaining chicken and remove it from the pan.
Add the remaining tbsp of olive oil along with the diced onion. Saute until translucent. At this point, add the chicken and their juices to the pan along with the coconut milk and water. Stir the mixture together, cover and simmer for 20 minutes. Add the cup of peas and stir everything together. I serve the chicken over rice and pita. Enjoy!
Emily and Emilee
The votes are in! Happy plates all around! Justin and Emily, we feel so blessed to have y'all in our lives, and loved meeting your beautiful daughter. I can't wait for us to get together again.
