VANCITY VIRTUAL POTLUCK: Coconut Chicken Curry

OK, so you know when people find out you play an instrument and they expect you to pick up and jam and show off your skills? Well, I play the piano and cannot do that. I need sheet music and time to practice before I unveil my mediocore skills. I'm the same with cooking: I need guidelines, measurements and preferably a picture to know what the end result will look like (hopefully). However, I LOVE cooking and hosting and trying out new recipes! I like to challenge my skills and learn new techniques.

I was so excited to be invited to participate in Piquant Marketing's Vancity Virtual Potluck (read all the details here!) I'd never heard of the concept before but it aligned perfectly with my culinary aspirations while connecting with other talented bloggers. BONUS: You learn a new delicious recipe (or 35) to try out next week. Let the digital feast begin!

I'm a big fan of the one pot special. I like to get the most ROI on my recipes, which means I love a recipe that can feed the most people or its leftovers can last me in lunches all week. I'm always trying new soups, chilis and curries - admittedly, this also acts as a great way to clean out the fridge with all your produce.

My virtual contribution is Coconut Chicken Curry, a pinterest recipe found here. I added mushrooms and zucchini to up the veggies and I served it with brown basmati rice!

Coconut Chicken Curry (Serves 5)

1 pound chicken breast (cooked and chopped into small pieces)
3/4 c. canned coconut milk
1/2 c. chicken broth
3/4 c. thinly sliced red onion
1/2 c. chopped red bell pepper
1 garlic clove, minced
1 tbsp grated ginger
cilantro for garnish
1 tbsp curry
1/2 tbsp tumeric
1/2 tbsp paprika
1/2 tbsp cayenne
salt & pepper to taste

Heat coconut oil in a skillet and add red onions, peppers, garlic and ginger and sauté until veggies soften (3-5 minutes). Add chicken broth, coconut milk and spices and bring to a simmer. Reduce the heat to low and cover, allowing the sauce to thicken.

Add chicken to skillet and stir with the coconut curry mixture. Cover for 5 minutes on low heat to heat the chicken through and allow the flavours to seep in!

Serve with rice and garnish with cilantro (if that's your thing).

This dish is quick and easy to make while the spices pack a punch. And these days anything with coconut milk is my jam.