Coconut Curried Chicken

I have to say this whole week I've been inspired by my neighbors.  

long story short:

Since the weather is starting to warm up, it has made me want to jog/mommy power walk my body back into a "hot mama-beach body babe." [don't laugh...okay, laugh]

I run with Rumi in his stroller around our neighborhood and I swear to God, my neighborhood is a "little United Nations" represented by Vietnam, China, Turkey, Thailand, Ghana, Germany, India, Mexico and Pakistan (and yes, we have our token Arizonians who keep to themselves and avoid all possible eye contact)...

Anyway, it doesn't help when I start around 5 pm while everyone is prepping dinner and all I can do is take in all the aromas--the curry, grilled meats marinated in gingered soy sauce and lime juice, vegetable stews, wok fried vegetables --only to be starving at the end of my workout, yet inspired to cook beyond my comfort.  

So today for lunch I cooked with coconut milk.  At first I was a little hesitant.  I was afraid I'd make some sort of concoction that would only taste like sun tan oil. I even had worst case scenario in my head: having to juggle holding Rumi and sobbing over a failed attempt all while making Pb&J as back up.

But it didn't taste like sun tan oil! It tasted the way I imagined it would.  It turned into a creamy, spicy, brothy stew of chicken simmered in coconut milk with spices and vegetables.

Here's the recipe that I made up (always feel free to make up your own):

(1) Tbsp. veg. oil

(2) skinless, boneless chicken breasts-cut into almost bite sized cubes

(1) onion, diced

(2) carrots, cut into thick coins

(1) celery stick, chopped

(2) cloves garlic, sliced thin

(1) Tbsp. ginger, minced

(1) Tsp. turmeric

(1) Tsp. cumin

(1) Tsp. sambal

(1) can unsweetened coconut milk

(1) cup frozen peas

Cilantro for garnish

S/P to taste

In a medium sized dutch oven, or heavy-bottom pot, saute the onions, carrots, and celery with the oil on medium-high for 3 minutes s/p to taste. Add the garlic, ginger and spices and stir for a minute. Then add the chicken and saute for 10 minutes add more s/p to taste. Stir in the sambal and pour in the coconut milk. Reduce heat to medium, cover and simmer for 30 minutes.  Ten minutes before serving, uncover and add the frozen peas.

Serve over steamed jasmine or basmati rice and garnish with cilantro.

I hope you're inspired to cook something simple, yet exotic this week. If your neighbors aren't as cool as mine, then just spin a globe and cook the food from the country your finger lands on! :)

coconut curried chicken