Chicken Coconut Curry

Tonight we had a wonderful supper that made great use of leftover rotisserie (cooked at home, not store-bought) chicken: chicken coconut curry. Very easy to make, and we used Bob's home-made curry powder (recipe in an older post -- look for it!) which made all the difference in the world.  

A very simple dish to prepare:

Saute a sliced onion and a chopped red bell pepper in 2 tablespoons of peanut oil. After 8 minutes when the onion is starting to brown add 3 cloves of chopped garlic and 1 tablespoon of chopped ginger. Stir and cook for 1 minute.  Add 2 tablespoons of Currier's Curious Curry Powder, 1 tablespoon garam masala and 1 teaspoon of salt. Stir and cook for 1 minute. Add 1 can Lite coconut milk and 1 box Pomi tomatoes. Stir and bring to a bubble.  Add 2 or 3 cups of left-over rotisserie chicken and stir. Add 2 cups chicken stock and stir.  Reduce heat to low, partially cover and simmer for 45 minutes.  To finish stir in 2 cups of frozen green peas or mixed veg. We used the mixed veg tonight and they worked great. Simmer for 5 more minutes.

Serve over white or brown rice and top with chopped cilantro. Very delicious!

The bread photo is a loaf I made using Charle's Van Over's great book, The Best Bread Ever. All of the breads are made in the food processor and I haven't found a recipe that didn't work. Most of the recipes make a single medium loaf or two small loaves, so you won't get as much bread as from a typical bread baking session but the prep is super simple and the crust and crumb are outstanding.  Very little labor involved: Put the dry ingredients in a food pro and take their temp. Subtract the temp of the dry ingredients from 130. Take the result and that's the temperature for your water.  Buzz up the water with the dry ingredients for 45 seconds. Put in a rising container for 3 hours, shape, let rise for 30 minutes, slash and bake at 475 for 30 minutes.  Total 'hands-on' time maybe 5 minutes.