Brandied Curry Chicken with Grapes

Ah yes, tis' the season for schedules filled with holiday parties, colds and spending too much money! I can't believe my last post was more than a week ago. Please forgive me. However, you should probably know that this trend will continue until after the new year. We're heading on a short wedding-planning trip the day after Christmas and I can't wait! This time of year, a meal that is spicy and warm always sounds good to me. And this one didn't disappoint. Plus? Cooking and deglazing all of those delicious brown bits on the bottom of the pan with alcohol is a total win-win situation. Is that wrong to say? Well, if so, then I don't want to be right. Happy Holidays and a very Healthy New Year to everyone - I'll catch ya' on the flipside!

Ingredients

3 TBSPs olive oil

2 boneless, skinless chicken breasts, chopped into bite-sized pieces

Kosher salt and freshly ground black pepper

1 shallot, minced

3 cloves garlic, minced

1 1/2 TBSP curry powder
1/2 TBSP ginger
1/2 tsp cayenne (optional)

3 TBSPs brandy

3 cups coconut milk

2 1/2 cups seedless green grapes

3 TBSPs dijon mustard

1 TBSP basil (I didn't have fresh)

grain of choice

Preparation Instructions

In a large skillet, heat 2 TBSPs of oil over medium-high heat. Season chicken with salt and pepper and sear until golden. Remove from pan. In the same pan, add the remaining oil (only use if needed) and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in coconut milk and ginger. Cover and bring to a simmer for 15 minutes. Add the grapes, return to a simmer, cover and cook for 15 to 20 minutes. Stir in mustard, basil and cayenne, if using. Serve immediately over grains.


ps: I'm sharing this over at What I ate Wednesday!