Chicken Curry
http://allrecipes.com/recipe/michelles-coconut-chicken-curry/
NOTE: you may want to start some rice cooking first!
Chop and set aside garlic and onions:
- 1/2 white onion
- 4 cloves garlic
Chop and set aside veggies:
- half head cauliflower, cabbage, squash, or broccoli
- carrots
- potatoes
- frozen peas
Pre-cook harder/frozen veggies in microwave.
Mix sweet-and-sour spice in small bowl:
- finely diced ginger (or 1/2 teaspoon ground)
- juice of one lime
- 2 spoonsful of brown sugar
Collect:
- 2 1/2 tablespoons yellow curry powder
- 1 (14 ounce) can unsweetened coconut milk
- 1 spoonful chicken bouillon
- salt and pepper to taste
Now chop:
- 1 pound skinless, boneless chicken breast halves
Preheat skillet with medium heat, add
- 2 tablespoons vegetable oil
Directions
- Stir in the onion and garlic, and cook until tender.
- Mix in the chicken, and cook 10 minutes, or until juices run clear.
- Throw everything else in, and add water to make it soupy.
- Bring to boil, then reduce heat to low.
- Continue cooking, stirring occasionally, 30 minutes.