These are two wonderful weeknight dishes – minimal preparation, cooking time and clean up required!
The colors, flavors and aromas in both of these recipes evoke the cooler weather of fall, and the warmth of sitting around the dinner table with family.
MANGO CHICKEN CURRY
1/2 cup chopped onion
1 red pepper, julienned
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 tablespoon curry powder
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup coconut milk
2 tablespoons tomato paste
In a large skillet, saute onion and red pepper in oil, 2 to 4 minutes, or until tender. Add chicken, curry, ginger, garlic, salt and cayenne. Cook and stir 5 minutes.
Stir in mango, coconut milk, and tomato paste, bring to a boil. Reduce heat, cover and simmer 10 minutes or until chicken juices run clear.
Serve with hot cooked rice if desired.
Recipe adapted from Readers Digest, May 2009
1 pound skinless, boneless chicken breast, sliced across the grain 1/4 inch thick
2 tablespoons dry sherry
1 tablespoon finely chopped garlic
2 1/2 teaspoons cornstarch
salt and pepper
2 tablespoons plus 2 teaspoons vegetable oil
3/4 cup chicken broth
1 onion, sliced 1/4 inch thick
1 red bell pepper, cut into 1/4 inch wide strips
1 tablespoon paprika
1/3 cup sour cream
3 tablespoons chopped parsley
In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
Heat a skillet over high heat, swirl in 1 tablespoon oil. Add the chicken mixture, and cook until the chicken begins to brown, about 2 to 5 minutes. Transfer to a plate.
Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper, season with salt and cook until softened about 1 minute. Add the paprika, return the chicken and any juices to the pan, increase the heat to high and stir until just combined. Swirl in the broth mixture and mix until the chicken is warmed through, 1 to 2 minutes. Stir in the sour cream and parsley.