dinner.

today i'm cooking thai chicken and vegetable curry for dinner.
this shouldn't be as exciting as it is...

but it is.

i sifted through a few recipes online (i prefer allrecipes.com) and decided on this one.

Curried Coconut Chicken

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (serves 6)

i'm also adding some crookneck squash, bell pepper, and carrots to the mix, and serving it over coconut rice. 

it'll be a happy night in the jorgensen household, that's for sure.


POSTEDIT: ohmyword it was DELICIOUS!!! the only changes i made were ketchup instead of tomato sauce (HAHAA!!! ridiculous, i know.) i ended up not adding the bells or squash (because they had somehow frozen solid in my veggie drawer... no good.)

SO i HIGHLY recommend this recipe. it was a HUGE hit!