Coconut Curried Chicken

This is a quick and yummy mildly spiced meal that is ready in no time that I created when I had gotten a great deal on some ground chicken a few months back.  Now that that batch of chicken is long gone, I actually look for great buys on it just for this recipe.  Yes, I could make it with regular chicken, but this is soooo good (and fast!).  I serve it up with some basmati rice cooked with some added turmeric (gives a nice colour, but no spice, so the little one will still eat it up) and some veggies, in this case some sautéed spinach, mango chutney and all topped with some roasted pumpkin seeds... because after all, it is still October.  I've used both regular and light coconut milk and there isn't really much difference at all.

My Coconut Curried Chicken

Makes 4-6 Servings

1 lb extra lean ground chicken

1 1/2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp curry powder (I use a medium)

1 tsp ground coriander

1 tsp ground allspice

1 tsp ground cumin

S&P to taste

1 28 oz can diced tomatoes, half drained

1 can coconut milk (we only have one size here, approx 15 oz)

1/2 cup golden raisins

In a large skillet, break up and cook the ground chicken in the olive oil until no longer pink.  Add in the onions, ginger and garlic and stir, cooking for a minute or so.  Add the spices and continue to cook for another minute or two.  Add in the tomatoes and some of the tomato liquid, then stir in the coconut milk (you don't have to use the whole can, but I normally do because I know it'll end up getting thrown out if I don't).  Bring to a simmer, add in raisins, reduce heat and let simmer uncovered for 15 minutes or so.  During this time, cook your basmati and veggies :)

Enjoy and have a great weekend!