I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… an oh, yes they can be completed in 30 minutes or less!
Peanut-Curry Chicken and Rice
- 1 cup jasmine, basmatior Texmati rice
- 1 small bunch scallions, coarsely chopped
- 1 inch ginger, peeled and grated
- 2 large cloves garlic, grated or finely chopped and mashed into paste
- 1 small red chili pepper, seeded and chopped
- 1/2 cup cilantro leaves (a couple of handfuls)
- 2 rounded tablespoons curry powder (a couple of palmfuls)
- 1 1/2 cups chicken stock or broth, plus an additional splash, divided
- 1 tablespoon vegetable oil
- 4 pieces boneless, skinless chicken breasts or 1 1/2 pounds chicken tenders, cut into bite-size pieces
- 1/3 cup chunky peanut butter
- 1 cup Greek-style yogurt
Prepare the rice according to the package directions.
While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over rice.
The reason why I selected this recipe is it freezes really well. Why is that important to me? Well, I believe I only have so much time and I would rather spend it out of the kitchen. I look for meals that I can make once and eat twice. I just double up the amount and freeze it flat in a freezer bag. This makes for a gourmet meal in 30 minutes or less and I get to eat it twice.
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