Red Curried Chicken




Red Curried Chicken


(Please double click on images to enlarge them)

 
About four years ago our dear friends and neighbors, Ray and Sandy, introduced a new dish to Clint and me.  We planned an informal dinner and Sandy was to bring the entree.  She said this recipe was prepared at a Southern Living Cooking School.  Years ago I had attended one of these "schools" and it had been a lot of fun ... and I learned a few things.


Ray and Sandy brought over the dish that had become a favorite of theirs, "Red Curried Chicken".  Last night I made it, I had not had it for a long time. I followed the recipe quite closely, the spice amounts called for were perfect for me. I also used light coconut milk.  The recipe is from McCormick and I used their brand of spices in this dish.  Jasmine rice is a must with this dish ... ahh, the aroma of jasmine rice in the rice cooker.


Here is the recipe. Please click on the purple-highlighted word "recipe" and the recipe will come right up.  Thanks.





I think using the McCormick Red Curry Powder is key to this recipe.

 

                                                           





The chicken was moved over to make room for sauteeing
the onions, sometimes I like to give them a head start.