Recipes

Coconut Chicken Curry

•               1 lb boneless, skinless chicken breast (about 2 large breasts)

•               1 ½ tablespoons vegetable oil

•               2-3 tablespoons curry powder (depends on how spicy you want it)

•               1/2 onion, thinly sliced

•               2 cloves garlic, crushed

•               1 (14 ounce) can coconut milk (NOT light)

•               1 (14.5 ounce) can stewed, diced tomatoes

•               3 tablespoons sugar

•               1 tablespoon lime or lemon juice

•               2 tablespoons flour

•               1 red pepper, cut into pieces

•               1 potato, skinned, cut into pieces

•               salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours.   Serve over jasmine or basmati rice.