The Meal Planner

After such a long break, I really never know how to begin writing a new post. Say sorry?  Tell you where I've been all this time?  Just jump right in like nothing ever happened?  Maybe I'll start by telling you that I'm working full time for the first time in years, and it's an interesting juggling act teaching preschool, getting my kids to daycare, back home, dinner on the table, clean up, bath, put kids to bed and prepping for a new day of school the next day.  Many many people have this busy schedule, I know, it just took a while for me to figure out the ropes, get my bearings and let the dust settle.  Now that I've got the new routine figured out and I'm not falling over dead tired by 8pm, I'm adding more to my plate!  My husband and I are gearing up for our first mission trip and will be going to India in late November.  We'll be working with children in the slums and have been raising money to bring milk to the children.  Not to mention my husband and I lead a church small group in our home once a week and I'm co-leader of our children's ministry at church.  My plate is FULL!

With all that going on, you can imagine I've been on the lookout for quick meals so I can actually get food on the table for my family.  I borrowed Robin Miller's cookbook Quick Fix Meals from my Dad months ago and perused it this summer, bookmarking recipes like crazy and taking note of dinner strategies.  I've been so impressed with some of the recipes I went on a cooking spree today just so I could photograph and share them with you.

This great coconut lime chicken is done in about 20 minutes and doesn't require a ton of ingredients.  Don't let the word "chiles" scare you off if you don't like spice.  It's really quite mild.

Recipe from Robin Miller: Quick Fix Meals

Serves 4

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.


The sauce on this chicken has a really great smooth and coconutty flavor with a kick of lime.  I even punched up the lime by adding a bit more juice.  While you do add curry powder, this dish is not really a curry, per se.  It just adds a subtle warm flavor.  The diced green chiles add flavor rather than heat, and it wasn't too spicy for my spice-wimpy children.  

I should tell you that this dish was met with mixed reviews.  Both myself and my kids ate this and thought it was great while my husband thought it was just okay.  He wanted it to have more curry flavor, but that's not the point of this dish.  It's NOT a curry, it's COCONUT LIME.  He also wanted it spicier.  I wouldn't have minded more spice either and think a great solution would be to saute sliced jalapeno's with the chicken....but then it wouldn't be so kid-friendly anymore.  When it's six of one and half a dozen of the other, I'll take "no complaints from my kids" on a busy weeknight for sure.

I really loved how quick and easy this was to prepare.  I brought the leftovers to work the next day and my co-worker exclaimed "WOW that smells good! Is that recipe on your blog?"  

Stumble Upon Toolbar
Labels: | edit post
13 Responses
  1. Heather Says:

    This looks delicious! I think I will have to try it out, although I might add a little more spice :-)

  2. Jamie Says:

    Looks really yummy! Glad your back!

  3. Oh yum! That looks amazing :) Hey don't worry about the long time between posts. You DO have a LOT on your plate and you have to do what takes precedence first --your family. Thanks for letting us take a peek into your life! :)

    Many blessings!


  4. Nicki Says:

    This looks so delicious and so easy!!

  5. Lucy Says:

    I have a question, is it the same curry powder than curry paste? Thanks!! By the way I really like your blog.

  6. Kindra Says:

    Thanks Lucy Curtis! Curry powder is a yellow powder and it's a mixture of spices. Curry paste is quite different, but I'm sure you could substitute it with good results, although I've never tried it.

  7. Lucy Says:

    Thanks!!! I'll try it.

  8. Ida Karim Says:

    Kindra, thanks for sharing the recipe. I made it myself but so funny in Malaysia home when everyone suppose to have the curry powder but im running out of I replaced with turmeric yellow.... u can check it here lol

  9. Bridget Says:

    I made this tonight I added shrimp It was awesome, but I definatly needed 2 tsp of the curry powder.

  10. Katie Says:

    Yum! I really liked this dish (the first I have tried from your blog...and don't worry, I have many, many more on the list). My husband is a far more visual person than I am and was really turned off by the color, but ate it. I think I'm going to try a curry paste next time, see if I can't get a thumbs up out of him!

  11. Joy Says:

    one other idea for spice for families who have different levels of spicy-resistance is to mash up jalapenos (raw) in a mortar and pestle and put them in the bottom of a big bowl for the adults and pour the soup into it. that's the way thais do it

  12. Unknown Says:

    This is so yummy!!! I have made this recipe twice and it was a hit with my family!!! Thanks for sharing:))

  13. Melanie Says:

    I made this tonight and I wanted more flavor and so added some thai peanut sauce and loved the addition. Just wanted to pass that along.