Thursday, October 04, 2007

Creamy Coconut Chicken Curry with Rainbow Chard

Alexis has been into cooking greens recently, and what better way to use hearty, multicolored chard, than in a creamy coconut curry. A one dish meal is perfect for weeknights and great for reheating the next day for lunch.

Creamy Coconut Chicken Curry with Rainbow Chard
-8 boneless, skinless chicken thighs, cut in bite size pieces
-1 can tomatoes
-1 onion
-8 cloves garlic
-1 can coconut milk
-2 tb curry powder
-1 large bunch rainbow chard, chopped
-salt to taste

Puree the onion, tomatoes and garlic in the food processor until smooth to make a simple masala. Heat a bit of olive oil in a large pan and simmer the masala for a couple minutes. Add curry powder and season with salt. Add chicken pieces and simmer for a few minutes, add the
chard and the coconut milk and cover. When chard is wilted, uncover and stir. Simmer until a thick sauce has formed. Season again with salt, if necessary.

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