Chicken with Cherry Curry

*Please Note: This was a pre-scheduled post, as my hubby and I are enjoying some much needed rest and relaxation for a couple of weeks. Please do stop by and comment…just know that I won’t be able to reply for a while. I appreciate you all!*

Have you ever met someone who says they hate a certain type of food and when you ask them why, you realize they have never even tried it? Well, I am sure you know those people…and if not, now you do! 😉 Before I began cooking about 6 months ago, this was me!

And one of the foods I adamantly said I didn’t like was Indian food. Had I ever even taken one small bite of it? Nope. Believe it or not, this girl was far from adventurous with food!

How ironic then when God saw fit to bring quite a few wonderful Indian foodie bloggers into my life! You all are often introducing me to exquisite looking food….the spices you use, the meals you create have continued to intrigue me. Thus, when I saw my bloggy friend, Anjana’s, recipe for Chicken Curry with Coconut Milk I was inspired!

I hope after I got finished experimenting and creating a new sort of curry dish, that all of you, my dear Indian friends, can still call this Indian food! 🙂 Let me know! 😀  Anjana, thank you for the inspiration!

So many new spices for my pallet to soak up and enjoy! My hubby and I both really liked this! No, this girl does not hate Indian food! 🙂

• Servings: 2 People
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*Created by Lori at Creating Beauty in the Kitchen with inspiration from this recipe at  The Corner of Happy And Harried.

Ingredients:

• 3 boneless skinless chicken breasts
• 14 red cherries
• 1/2 tsp curry
• 1 tsp white cooking wine
• 2 tsp honey
• 1/2 can coconut milk
• 5 fresh cloves of garlic
• 1/2 onion
• 1/2 tsp tumeric
• 1/4 tsp red chili pepper
• 1 tsp coriander
• 1/2 tsp garam masala
• 1 tsp cinnamon
• 4 tbsp olive oil

Directions:

• Chop up the onion and place the pieces into a skillet with a couple tbsp of olive oil.
• Press or mince the garlic and add that to the large skillet or saucepan.
• Cut up the cherries and set aside.
• Add the cinnamon, garam masala, coriander, tumeric, and red chili pepper…stirring to mix everything together.
• Add the coconut milk, honey, and wine.
• I let this cook on medium for at least 30 minutes, maybe more.
• Add the cherries to the mixture and let them cook in it for about 5 minutes. Then turn the burner down to low, so that it is just keeping the sauce warm.
• When sauce is pretty much done, cut up the chicken into small pieces and put them in a skillet with a couple tbsp of olive oil. Cook on medium or high heat, flipping the pieces when the front side is cooked. Once both sides are cooked, you are ready to eat!
• Put the desired amount of chicken on each plate, pouring the cherry curry sauce over it.