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Friday, February 4, 2011

Curried Chicken Saute

It's safe to say we are deep in the throes of winter. I keep trying to motivate my inner-thoughts ("only one and a half months until vacation"..."the light is at the end of the tunnel!"), but the fact still remains: It is (bitterly) cold. It is dark before dinner. It is still, undeniably, winter.

Much as I hate to admit it, I find myself hibernating a little bit through the months of January and February. Gone are the days when I'd enjoy long walks after work before leisurely making dinner and watching the long, bright evening stretch out before me. Instead, I'm more concerned with rushing through my after-work activities (making my lunch, preparing dinner, ironing my clothes) so that I can wrap up in my electric blanket.

I don't mean to sound negative. Okay, maybe I do. But I know the warmth, the sunshine, and the light will return in due time. While I anxiously await those days, I'm sticking to quick weeknight meals that get food on the table fast and bring me to my electric blanket that much sooner.

This curried chicken saute fits in nicely with this theme. Prep and clean-up are both fairly simple. If you split the duties with someone, as I did (Thanks Ry!), you'll find yourself in a warm cocoon of electric blanket even more quickly!

One Year Ago: Steak Fajita Pitas

Curried Chicken Saute
adapted from Cooking Light November 2010
*serves 2 

-1 1/2 tsp curry powder, divided
-salt & pepper
-2 skinless, boneless chicken breasts
-2 bell peppers, sliced (we used green and yellow)
-1 cup light coconut milk
-1 lime
-cooked brown rice, for serving

1. Heat a nonstick skillet over medium-high heat and spray with cooking spray. Sprinkle chicken with 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add chicken to pan and cook for five minutes each side, or until done.
2. Remove chicken from pan and set aside. Add peppers and 1/2 tsp curry powder to pan, sauteing for 1 minute. Add coconut milk and bring to a boil. Reduce heat and simmer until mixture is slightly thickened (approximately 4 minutes). Cut the lime in half and squeeze one half over the mixture. Stir the juice and 1/4 tsp salt in with the coconut milk mixture.
3. Cut chicken into thin slices. Serve chicken with bell pepper mixture over cooked rice, with an additional lime wedge.