Chicken with Green Curry Sauce

Chicken with Green Curry Sauce

4 boneless skinless chicken breast halves

salt and fresh pepper

1 T. olive oil

1 can coconut milk

1- 4 oz. can diced green chilies

1 teaspoon curry powder

1 teaspoon Garam masala

1 teaspoon ground cumin

Season both sides of chicken with salt and pepper.  In a large skillet, heat olive oil over medium high heat.  Add chicken and cook 2 minutes per side. 

In a medium bowl, whisk together the rest of the ingredients.  Add mixture to chicken in the pan and bring to a simmer. Simmer for 5 minutes.  

Sweet Sticky Rice

Sorry kids, I don't have a photo of this fabulous sweet rice and that's only because it was devoured so fast.  Next time I make it I'll snap a shot before digging in.  I'm sure once you read the recipe, though you'll be able to imagine what it looks like.   This is a staple dessert for Thai food lovers.

1 cup calrose rice**
water
3/4 cup cream of coconut
1/2 cup sugar
pinch of salt

Fully cover the rice in water and soak for 1 hour.   Drain rice (I used a white flour sack dish towel so I wouldn't loose one grain of rice.)  Cook/ steam rice according to package directions.  It will cook a bit faster because it has already been soaked.  Immediately after rice is done cooking add the cream of coconut, sugar and salt.   Let sit uncovered for 30 minutes.  Serve room temperature (I like mine cold from the fridge too) with coconut ice cream or freshly sliced mango.

**Calrose rice is also known as sushi rice.   It must be used to get the very sticky texture for this recipe.