Wednesday, April 20, 2011
We ate ours over couscous and I know my mom served hers over whole wheat soba noodles. I recommend something that will soak up the extra coconut sauce, as that was the best part! My mom's taste testers were glad she accidentally forgot to add the cilantro, so I didn't include it and Ryan wished I had. It's up to you if you want it or not. Don't omit the peanuts on top--that was my mom's addition and definitely a good suggestion!
In short, this recipe solidified what I already knew: obey your parents!
One Year Ago: Broccoli Mushroom Almond Chicken
-1 tsp vegetable oil
-1 lb. boneless chicken breasts, cubed
-8 scallions, chopped
-2 tomatoes, seeded and chopped
-2 ripe mangos, peeled and chopped
-3/4 tsp ground cumin
-3/4 tsp ground coriander
-1/2 tsp salt
-1/2 tsp black pepper
-1 cup fat free plain yogurt
-1 cup lite coconut milk
-1/4 cup dry roasted peanuts, coarsely chopped
-pasta, rice, couscous, or another grain, for serving
-cilantro, for serving
1. Heat oil in a skillet over medium-high heat. Add chicken and scallions, cooking for 5 minutes until chicken is browned. Add tomatoes, mangos, cumin, coriander, salt, and pepper and cook for 3 minutes. Add yogurt and coconut milk.
2. Reduce heat to low and cook for 10-15 minutes, until sauce thickens and chicken is fork tender.
3. Serve over pasta, rice, couscous or whatever you prefer. Top with chopped dry roasted peanuts.