November 11, 2010 by jenn
I was all set to whip up a quick Chicken Curry for dinner last night, when I opened my (newly organized) pantry and discovered I was out of Coconut Milk. Really? How on earth did I let that happen? So, I took a deep breathe, reached for a couple more cans and started in a different direction.
I started by sauteeing diced onions until they were soft, then added sliced green and red peppers. I sprinkled the Chicken Breasts with salt, pepper and cumin and added them to the onions and peppers. When the chicken was browned and I had flipped it over, I added those two cans. One of black beans, the other of diced tomatoes. I brought it all to a boil and let it simmer for 10 minutes. And then, dinner was served! We served it over leftover rice and topped it off with some store-bought salsa and a fresh Avocado. Easy and quick. Perfect for a week night.
Note on the diced onion… growing up my Mom never used fresh onion. Instead she kept a bag of frozen diced onion in the freezer and when she needed onion she just poured some out of the bag. I went a step further. Whenver I chop an onion and have leftovers, instead of letting it go bad in the crisper drawer and smell up the fridge, I put the extra chopped onion into a freezer bag and throw it in the freezer. Then on nights like tonight, I have the onion ready to go. No need to thaw, just throw it in the pan.