COCONUT CHICKEN CURRY
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 pound boneless skinless chicken breasts, sliced
6 tsp curry powder
Salt and Pepper
2 tbs oil
1 onion, chopped
3 cloves garlic, minced
1 sweet potato, cut into pieces
14 oz can coconut milk
2 tsp brown sugar
1 cup frozen peas
1/3 cup basil leaves, sliced
In a bowl, toss chicken with 1 tsp curry powder, salt, pepper. In a skillet, heat 1 tbs oil. Add chicken, cook until browned. Transfer to a plate. In skillet, heat remaining oil. Add onion, cook until soft. *ADD garlic, cook 30 seconds. Stir in potatoes, cook 3 min. Add remaining curry powder, cook 30 seconds. Add coconut milk, brown sugar, bring to a boil. Simmer until potatoes are tender. Stir in peas, cook 2 min. Stir in chicken, cook until heated through. Remove from heat, stir in basil. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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