Welcome to Olive and Bleu.
I'm Lauren & I'm so glad you stopped by!
This is a collection of musings on design,
art, craftiness, fashion, food, decorating,
weddings and other things that make
life lovely. I hope you enjoy!

XO
-L 

 

 


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Friday
Mar262010

Cookin up some Curry!

Geoff and I looooooove us some curry. Its so warm and comforting and perfect after a long week, you know? When G and I were first dating he would make me his "Chicken Curry in a Hurry" which I totally love. So I am always trying to find new twists on our old fave. I was tickled pink to find this version from Cooking Light. Its healthy, chock full of veggies and vitamins, and soooooooo good. I think I saw G licking his bowl. Give it a try- you won't be sorry (get the recipe here.)
Happy Friday all!!

XO
-L 


Curried Chicken Penne with Fresh Mango Chutney

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

  • CHUTNEY:
  • 2  cups  diced peeled ripe mango (about 2 mangoes)
  • 1  cup  finely chopped onion
  • 1/2  cup  water
  • 2  tablespoons  brown sugar
  • 1  tablespoon  curry powder
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  black pepper
  • 1/2  teaspoon  chopped peeled fresh ginger
  • 1/4  teaspoon  salt
  • CHICKEN:
  • 1  teaspoon  olive oil
  • 2  garlic cloves, minced
  • 1  pound  skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1  cup  light coconut milk
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • 1 1/2  teaspoons  red curry paste
  • 1  to 2 teaspoons Thai fish sauce
  • 2  cups  broccoli florets
  • 2  cups  cauliflower florets
  • 4  cups  hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
  • 2  tablespoons  chopped green onions (optional)

Preparation
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

To prepare chicken, heat oil in a large non-stick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

Nutritional Information
Calories: 216, Fat: 4.3g, Protein: 20g, Carbohydrate: 25.9g, Fiber: 3.6g, 

Recipe Courtesy of Cooking Light

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