I had a lovely time at the coast this weekend. It was nice to get out of Portland where the weather was near record heat temperatures. The coast was a lovely mild temperature with bright sunshiny blue skies, but a bit too breezy for me. As is typical for the Oregon coast, I certainly did not complain. I spent time with my family there, watched my nephew graduate, shared food, conversation and laughter. I walked on the beach, I stopped and stretched toward the roaring ocean. Hot tubs, soaks, luxurious baths and good food all weekend. I truly enjoyed my rejuvenating get-a-way. Even though it was scorching hot upon my return to Portland this afternoon, I entered my home and was met with a cool, comfortable feeling temperature. That made me very happy and is a good indication of what to expect as the heat continues into summertime.
I did my unpacking and began organizing my plan for food this coming week. Needing to use some chicken, I decided on a dish I know I will enjoy for most of this week. It’s easy, it can be portable, it is nutritious and filling. When I can use up the items in my little fridg before my next trip to the store, that makes me happy! I whipped up what I call coconut curry chicken. I love that I can use just one pan, my cast iron skillet. I also made some brown rice as a delicious accompaniment to this dish.
Looking ahead to my busy week I am excited for many things on my work agenda. How cool is that?!! I am really excited for my work week. I am continuing to love my job. It is so perfect for me. I know I’ll love my week even more with my delicious meals on the go I will get to enjoy. Have a great week! Eat well.
Coconut Curry Chicken
Heat a tablespoon of sunflower seed oil (or whatever you have on hand that isn’t olive oil) in a 10-12 inch skillet. Add 1/2 of a medium yellow onion, finely chopped and saute until translucent. Next, add one pound of chicken breast cut into bite size pieces. Saute until just browned. Add 2 Tablespoons of powdered yellow curry and stir around to coat the chicken pieces. Add one 14 ounce can of light coconut milk and a half cup of chicken broth. Stir until combined and simmer uncovered for 20 minutes, or until sauce begins to reduce and chicken is cooked to an internal temperature of 165 degree. Top with freshly chopped green onions and cilantro. You could even add a crack or two of some fresh peppercorns! Enjoy over greens, rice, or both!