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Tuesday, May 19, 2015

Hurry With This Curry

Janet Groene's
Skillet Coco-Chicken Curry
  Curry is an ancient blend, the Swiss Army knife of camping cuisine. In each pinch you get a parade of palate-pleasing flavors. Just add a touch of sweetness at the end and the dish is complete.

4 portions boneless, skinless chicken breast
2 tablespoons flour
1 teaspoon salt
1 tablespoon curry powder
1/2 stick butter
10-ounce jar (1 1/4 cups) peach or apricot jam
1 cup shredded coconut

Pat chicken breasts dry. Mix flour, salt and curry powder on a paper plate. Melt butter in a skillet. Dredge chicken in flour mixture and brown in the butter. Discard plate and unused flour mixture.  Cover and cook over low heat until chicken tests done at 170 degrees. Add jam and preserves, stirring into pan juices over low heat to blend well. Remove chicken to plates and spoon the sweet sauce over it and perhaps a side order of jasmine rice. Serves 4.

See more of Janet Groene's RV-ready recipes at 

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