Monday, May 5, 2014
Coconut Chicken Curry
In a bowl, toss the chicken with 1 tsp. curry power, salt and pepper. In a large skillet, heat 1 tbsp. oil over medium high heat. Add chicken and cook until browned. I cubed my chicken instead of slicing it.
I precooked my sweet potatoes until firm, let them cool and then chopped them up. I only had to cook them for a couple of minutes with the peas. Remove from heat and stir in basil.
You can serve it with Garlic Naan. You can find this in most grocery stores. Mine is usually located near the produce or deli.
Garlic Naan:
for 5 minutes. Brush on 2 pieces of naan and bake at 400 degrees until crispy 2 to 3 minutes. Serves 4.
* I found this recipe in EveryDay with Rachael Ray
Recipe Print
Coconut Chicken Curry
Ingredients:
1 lb. boneless, skinless chicken breasts, thinly sliced.
6 tsp. Madras curry powder
½ tsp. salt
¼ tsp pepper
2 tbsp. canola oil
1 onion, chopped
3 cloves garlic, minced
1 sweet potato, cut into ½ inch pieces
1 can light coconut milk
2 tsp. brown sugar
1 cup frozen peas
⅓ cup basil leaves, thinly sliced
Directions:
1. In a bowl, toss the chicken with 1 tsp. curry powder, salt and pepper. In a large skillet, heat 1 tbsp. oil over medium high heat. Add chicken and cook until browned. Transfer to a plate.
2. Add remaining oil and onion and cook until just soft. Add garlic and cook 30 seconds. Stir in sweet potatoes and cook for 3 minutes. Add remaining curry, mixing well.
3. Add the coconut milk and brown sugar and bring to a boil, reduce heat and simmer until sweet potatoes are tender.
*I pre-cooked my sweet potatoes, let them cool and then chopped them up. I only had to cook them for a couple of minutes with the peas.
4. Remove from heat and stir in basil.
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