By Linda Gassenheimer
From Tribune News Service

Very sadly my longtime friend and renowned curry expert Raghavan Iyer passed away shortly after I interviewed him about his new book, “On the Curry Trail.” I feel privileged to have known him for so many years and have great admiration for his work.

After our chat, I was hungry for a quick curry dinner. One of his points was that he made his own curry powder mixture. I asked him about using prepared curry powder from the market, and he gave his OK. But he said it’s important to make sure the bottle is new for maximum flavor. I’ve adapted one of his recipes for this easy dinner. By the way, you can make the dinner in advance or make extra for another meal. It tastes great the next day.

Using microwaveable brown rice helps speed the preparation.

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Shopping List

To buy: 1 package microwaveable brown rice, 3/4 pound boneless skinless chicken thighs, 1 red bell pepper, 1 jar minced garlic, 1 bottle curry powder, 1 can reduced-sodium diced tomatoes, 1 can lite coconut milk, 6 ounces snow peas, 1 box raisins and one bag unsweetened coconut.

Staples: canola oil, onion, salt and black peppercorns.

Recipe by Linda Gassenheimer

Ingredients

Directions

Microwave brown rice according to package instructions. Measure 1 1/2 cups and save any extra for another meal. Divide the rice between two dinner plates. Heat oil in a large skillet over medium-high heat. Add the chicken and brown 5 minutes, turn and brown second side 2 minutes. Remove from the skillet. Add the onion, red pepper, garlic and curry powder to the skillet. Saute 3 to 4 minutes. Add the diced tomato with their juice, the coconut milk, snow peas and raisins. Return chicken to the skillet with the raisins. Bring to a simmer and cook 5 minutes. A meat thermometer should read 175 degrees Fahrenheit. Add salt and pepper to taste. Divide in half and spoon over the rice. Sprinkle shredded coconut on top.

Yield 2 servings.

Per serving: 512 calories (35% from fat), 19.9 g fat (6.6 g saturated, 6.6 g monounsaturated), 156 mg cholesterol, 40.4 g protein, 44.7 g carbohydrates, 10.9 g fiber, 230 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2023 Tribune Content Agency, LLC