Almond Milk Braised Chicken, Corn and Asparagus (Curtis Stone)

It was a lazy working afternoon that I have decided to take a small sneaky break and watch a 7-minutes video showing Curtis Stone cooking this almond milk braised chicken at this Coles website...

"You seem mesmerised."

"Yes, I am."

"Me too!"

My colleague and I love Curtis Stone. We both think that he is cute and wish that he can cook for us at our kitchens... Keep dreaming, Zoe! - LOL!

Instead of waiting for Curtis to appear at my house, I have decided to cook this myself. As mentioned by Curtis, this dish is indeed very easy to cook. Although the combination seems a little bold using almond milk to slow-braise these chicken, this dish is very flavorsome and also unique in taste as we couldn't detect the presence of almond at all.

The kindergarten that my boy attends is now teaching the children to eat healthy foods. The teachers classify foods into categories like STOP, GO and sometimes food.

Boy: Is this a STOP or GO food?
Mum: Definitely a GO! Can't find anything that will STOP us eating these chicken.

Our almond milk braised chicken

This dish is cooked with this beautiful piece of ginger ...

... and lots of GO ingredients!

The initial cooking the chicken

... or until the chicken is tender

Both asparagus and coconut milk gave this dish a nice colour and texture finish.

Double thumbs up for this nice and healthy dish!

Here's the recipe and video from Coles
(with my note and modification in blue)

2 tbsp olive oil
4 chicken marylands
(I used skinless and boneless marylands)
1 onion, thinly sliced
(I used white onion)
1 cup corn kernels
1 tbsp fresh ginger, finely chopped
2 tsp garlic, finely chopped
3 cups almond milk
1 1/2 cups long grain white rice
250g asparagus, cut into 1 cm pieces on an angle
(I used a mixture of normal and baby asparagus)
1/4 cup basil leaves, torn
(replaced with a handful of green beans, cut into 0.5cm pieces)
1/2 cup coconut milk
(I used the reduced fat one with 13% fat)

Heat the oil in a large saucepan over medium-high heat.

Season the chicken with salt on both sides and cook for 3-4 mins per side or until golden brown.

Transfer the chicken to a plate and return the pan to medium-high heat. Drain any excess fat from the pan, leaving one tbsp on oil in the pan.

Add the onions and cook for 3 mins, stirring often, then add the corn, ginger and garlic and cook for a further 3 mins.

Add the almond milk and return the chicken to the pan. Bring the liquid to a simmer, then reduce the heat and gently simmer, covered, for 45 mins to 1 hr.

While the chicken is cooking, cook the rice according to packet instructions and keep warm until serving.

Add the asparagus and basil leaves (or green beans) to the chicken and cook for 2 mins or until the asparagus is tender.

Add the coconut milk and stir to incorporate.

Season to taste with salt and pepper and serve the chicken in bowls with the broth and vegetables, along with the rice.

Happy Cooking

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