In this day of budget cuts and "stay-cations," it can be hard to visit other countries. Take a journey with me through the jungles of India and taste the spices of that land. This recipe was originally featured by Robin Miller on the Food Network and was slightly adapted by Melanie G. I tried this recipe with chicken and I liked it, and I have done it with a pork tenderloin, and it was fabulous as well.
Chicken with Curry Sauce
2-3 boneless, skinless chicken breasts, sliced into 1/2 inch strips
Salt and freshly gound black pepper
1 (14 oz) can coconut milk
1 (4 oz) can diced green chilies
1 tsp curry powder *
1 tsp Garam Masala**
1/2 tsp crushed red pepper flakes (optional)
1 cup couscous, cooked according to package directions
2 Tbsp fresh cilantro for garnish
*There are two different types of curry spices. One is a green curry (which is the one Robin used) and there is a red Indian curry. I used the red curry because it smelled better to me, but either one will work for this recipe.
**Garam Masala is an Indian spice combination, just like Italian Seasoning is used in Italian cooking. I had trouble finding it at Smiths, so I had Cory go the International Market. I read that you can get it at Walmart. If you get desperate and can't find it, let me know and I will mail you some! :-)
Season both sides of chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium mixing bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken. Simmer 5 minutes until chicken is cooked through and sauce reduces slightly. You can choose to add 1 tsp cornstarch to 2 Tbsp water and pour that in the sauce and let simmer to thicken it, if you want it a little thicker. Serve the chicken and sauce over the couscous and garnish with the cilantro.
+for the pork tenderloin, I sliced it into medallions and pressed them with the palm of my hand to flatten them slightly. I followed the instructions as listed for the chicken.
With the chicken I did fry bread and couscous with it. With the pork I did a regular dinner roll (for time's sake) and sticky rice and both versions were great. We are sauce people, so you might want to 1 1/2 times the sauce recipe if you like to have it with rice and have leftover to dip your roll in. This dish is not as spicy as it sounds. Brynley eats it just fine, and I always add red pepper flakes to it. I hope you enjoyed your trip to India with me. I wonder what country I am going to do next???? :-)