CHICKEN IN COCONUT CURRY SAUCE · Aug 16, 12:01 PM by Michele Roper
Cooking Pleasures July 2006 p.33
6 boneless skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
1 tablespoon minced ginger
2 teaspoons minced garlic
1 serrano chile, veins and seeds removed, minced
2 1/2 teaspoon curry powder
1/2 teaspoon paprika
1 cup coconut milk
3 tablespoon slivered almonds, toasted
2 tablespoons chopped fresh mint
Sprinkle chicken with salt and pepper. Heat skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken, in batches if necessary; cook 4 inutes or until borwned, turning once. Place on plate.
Melt butter in same skillet over medium to medium-low heat. Add onion, ginger, and garlic; cook and stir 5 minutes or until softened. Stir in chile, curry powder and paprika; cook and stir 2 minutes. Add coconut milk; bring to a boil. Return chicekn to skillet; reduce heat to low. Cover and cook 8 to 10 minutes or until no longer pink in center, turning once. Stir in almods; sprinkle with mint.
SERVE WITH:
Wild rice
peas
— Hugh Aug 16, 09:58 PM #