Thank you all for your feedback from the honeymoon posts, I always appreciate hearing from you! As much as I love vacationing, there's something to be said for having a routine and enjoying the simple pleasures of day to day life!
This weekend was the perfect example, being back in DC for the first time in a while! Scott and I took advantage of the spring weather and did a rooftop happy hour one night and played some trivia at The Bier Barron in Dupont for a charity event. I also had a fun night out and brunch with my girlfriends! It was also a nice weekend to do some cleaning and organizing and of course, getting back to my Sunday cooking and food prep for the week.
Still stuck in honeymoon mode, I decided to experiment with some of the ingredients we used in our Thai cooking class, including coconut milk, ginger and curry powder. I found this recipe for inspiration and tweaked it to make it my own! It was such an easy meal to make and it's funny how the same chicken and vegetables can taste so fresh and different with a couple different spices and ingredients.
Coconut milk also boasts a great nutrition profile, full of vitamins C, E and B and a good source of iron, calcium, magnesium and phosphorous. It is also free of trans fats and a nice alternative to dairy- which some people may have a hard time digesting.
I started by sautéing chopped broccoli and onions, while my chicken was cooking in the oven! Once the vegetables were soft, I added the chickpeas as well as about a half a cup of cashews.
Next, I added my spices: 1 tablespoon each of curry powder, ginger, and garlic plus a can of light coconut milk. I covered the dish and let it finish cooking for about 20 minutes.
Once it all came together, I chopped up my cooked chicken and added it to the pot! You can easily leave this out to make the meal vegetarian, but I had some chicken I wanted to use and wanted to make enough for leftovers!
Scott agreed it tasted just like some of the meals we had while in Thailand as the ingredients really came together well! Consider this dish next time you plan on making grilled chicken and broccoli!
Coconut Curry Chicken
- 2 4oz chicken breasts, cooked and chopped into bite sized pieces
- 1 small onion, diced
- 2 cups broccoli, chopped
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 tablespoon ginger
- 1 tablespoon garlic powder
- 1 can light coconut milk
- 1 can chickpeas, rinsed and drained
- 1/2 cup cashews
- Over medium heat, sauté onions and broccoli for about 5 minutes
- Add cashews and chickpeas and cook for another 2 minutes
- Add the 3 spices and can of coconut milk
- Cover and cook on low for 20 minutes
- At the end of cooking, stir in cooked chicken and serve!