Revolution Chicken Curry

Recently I've become addicted to ABC's new series, Jaime Oliver's Food Revolution. If you have not seen it, I highly recommend watching it, or for those of you who have lives on Friday nights (unlike me), record it.

Although the idea of getting "America's Unhealthiest City" to change their eating habits in a matter of weeks may seem a little far-fetched, the premise leaves you thinking. Jaime's overall mission is to get America cooking simple, healthy meals from scratch. Personally, I think he's a food hero and I hope if nothing else, more people will get back in the kitchen after watching his show.

Right around the time the show first aired, I happened upon one of Jaime's recipes on a great blog, La Fuji Mama. Of course, I was thrilled to find one his recipes, and even more excited to find such an inspirational mama cooking great things for her family. Together, we're doing our part to pass on Jaime's Food Revolution.

I just made a few changes to the recipe by adding chicken instead of tofu, and adding a bit of fresh mint, because I love the combination of curry and fresh mint. All in all, it was fast, simple, delicious and healthy.

Revolution Curry Chicken
Adapted from La Fuji Mama, via Very Simple Curry, p. 271, Jamie’s Food Revolution
Serves 4

* 6 scallions, finely sliced
* large bunch of fresh cilantro, finely chopped
* 1 tablespoon fresh mint, finely chopped
* 3 tablespoons olive oil
* 5 heaped teaspoons curry powder
* 1 tablespoon butter
* 2 cans (14-ounces each) coconut milk
* sea salt
* juice of 1/2 lemon
* 3 large chicken breasts, sliced into 1/2 inch pieces

Directions:


In a skillet over medium-high heat, brown chicken in 1 tablespoon of olive oil, until cooked through. Set aside.

Put a pan over low heat and add the remaining 2 tbsp. of olive oil. Sprinkle the curry powder over the oil and add the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro, mint, and lemon juice.

Add chicken to the curry, simmer 2-3 minutes

* Suggested serving: serve curry chicken over jasmine rice.

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