Curried coconut chicken with peppers

You can make extra curried coconut chicken with peppers, so you have leftovers. It tastes great the next day.

 Linda Gassenheimer Tribune News Service

Very sadly, my longtime friend and renowned curry expert Raghavan Iyer passed away shortly after I interviewed him about his new book, “On the Curry Trail.” I feel privileged to have known him for so many years and have great admiration for his work.

After our chat, I was hungry for a quick curry dinner. One of his points was that he made his own curry powder mixture. I asked him about using prepared curry powder from the market, and he gave his OK. But he said it’s important to make sure the bottle is new for maximum flavor.

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Per serving: 512 calories (35% from fat), 19.9 g fat (6.6 g saturated, 6.6 g monounsaturated), 156 mg cholesterol, 40.4 g protein, 44.7 g carbohydrates, 10.9 g fiber, 230 mg sodium.

Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Email her at Linda@DinnerInMinutes.com.