Sorry again for not keeping this series up to date. It's really difficult to find "bargains" at Hen House most of the time! :-) This week, though, inspiration struck as I was browsing the ad. This recipe may be a little different than your standard fare, but it's fun to mix it up now and then in the kitchen!
Here's your shopping list for this week:
1 lb. boneless skinless fresh chicken thighs, on sale for $2.29/lb 1 large green pepper, on sale for .69 1 small onion, on sale 3 lbs. Vidalia for $2 1 can coconut milk
From the pantry:
Curry sauce Shredded sweetened coconut Cornstarch Rice, quick-cook or long-grain
Curried Coconut Chicken
1 lb. chicken thighs, cubed ($2.29) 1 large green pepper, sliced (.69) 1 small onion, chopped (.40) 1 c. coconut milk (shouldn't be more than $2) 1/2 c. (or more if you like spice) curry sauce (.50) 1 1/2 c. water, divided 1 T. cornstarch (.10)
Spray skillet with cooking spray and cook chicken cubes until done. Stir in peppers and onion and stir fry until onion becomes translucent, about 3-4 minutes. Stir in coconut milk, curry sauce, and 1 c. water. Heat to a gentle boil.
Meanwhile, in a measuring cup, combine remaining 1/2 c. water and cornstarch till blended. Pour into skillet and stir gently to combine. Simmer 5-8 minutes, or until thickened.
Cook your rice according to package directions. If there is still coconut milk in your can, you can substitute this in the rice for an equal amount of water to give it a little more flavor.
Top your chicken with the shredded coconut and serve over rice.