Simple Coconut Chicken with rice and carrots

I recently started grocery shopping smart using  It’s awesome!  They’re not nationwide yet, but I think they’re spreading in 2013.  The website price matches using several local stores and lets you know what the best price is for everything. They also provide meal plans and recipes that go along with the best price steals of the week.  I tried this recipe out, with a lot of hesitation, because it actually seemed to easy to be a good curry.  It was great!  No, it wasn’t gourmet or the best curry recipe I have, but its EASY and worthy of scooping up seconds.  It is Brett approved too (my hubby is really picky) which says a lot.  Good luck and happy cooking!


Simple Coconut Chicken with rice and carrots

2 T. olive oil
2 boneless skinless chicken breasts, cut into bite sized pieces
2 T. onion, minced
1 T. minced garlic
15oz. Can light coconut milk
1 1/2 c. brown rice (or white rice)
2 c. carrots, cut into bite sized pieces
2 T. curry powder
2 T. brown sugar (optional if you like sweet & savory flavor)
Salt & pepper to taste
Dash of cayenne pepper

In a Dutch oven or heavy duty sauce pan, heat the olive oil, then
sauté the chicken pieces with the minced onion and minced garlic
until they are brown on all sides.
Pour in the coconut milk with 2 cups HOT water. Bring to bubbling
and then add the rice, carrots, curry powder and brown sugar.
Bring to a boil, then reduce the heat to medium, cover and cook for
45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20
minutes if using white rice.)
Remove from the heat to prevent overcooking the rice. Let cool
slightly before serving. Serves 4.

**Note:  I’ve posted the recipe exactly as it appeared on deals to meals.  When I made it I added cashews just before serving and I think it made all the difference.  Cashews just make everything better:)

Cashew Chicken

This recipe is definitely a keeper! I followed the original recipe exactly ( and the result was excellent, but Brett and I decided to add a few things to make it exceptional. I can’t decide if the recipe is more Asian or Thai tasting. All I know is that I’ll be making it again.



Cashew Chicken
4 chicken breast halves, cut into pieces
1 tsp. sugar
2 Tbsp. cornstarch
1/4 cup soy sauce
1 tsp. vinegar
1 tsp. Worcestershire sauce
3 Tbsp. oil
2 cup hot chicken broth
2 tsp. lemon juice
apx. 1/2 cup brown sugar
1/2 cup cashews

**opt. add 2-4 Tbsp peanut butter in with brown sugar

Combine sugar, 2 Tbsp cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Marinade chicken pieces in this mixture overnight (or for at least an hour). Drain and save marinade; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and marinade. Blend well, then add chicken broth to the pan and bring to a boil, stirring constantly. Cook until slightly thickened (about the consistency of warm syrup. Add lemon juice and brown sugar; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice.

We added some asparagus. . .mmmm

(revised Mar. 4, 2012)