Wednesday Night Dinner

I think I have mentioned here that each Wednesday Vince comes and takes Zach to swim lessons then either he or I pick up Liv and we all have dinner together. It is my running joke that had Liv told me we would be doing this back in 2005 I would have thought she was off her rocker. Now it is me that is confirming they are coming…because I need them to.

This is the dinner that I made as a freezer meal and every Wall liked it. Even the one that says he doesn’t like curry. Or garlic. Or onion.

Curried Chicken with Coconut Rice
Adapted from Martha Stewart
  • 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (I used 2 packs of drumsticks and a package of boneless skinless thighs)
  • 4 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper (even the boys ate it with this in)
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 5 garlic cloves, minced
  • 3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
  • 1 shallot, diced small
  • 2 tablespoons tomato paste
  • 2 cups basmati rice
  • 1 can (13.5 ounces) unsweetened light coconut milk
  • Fresh cilantro leaves, for serving
  1. Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
  2. Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. [If Freezing: let rice cook for a 5 minutes or so, it does not get fully cooked if the meal is frozen]
  3. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.
  4. Sprinkle with cilantro and serve.


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