Ingredients
3 or 4 chicken breasts cut into bite-size pieces
2 Tbsp. curry powder
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
2 tsp. canola oil
3 minced garlic cloves (I just use garlic powder)
1 small onion, chopped
1 tsp. ginger
1/8 tsp. cayenne pepper
1/2 tsp. salt
3 or 4 chicken breasts cut into bite-size pieces
2 Tbsp. curry powder
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
2 tsp. canola oil
3 minced garlic cloves (I just use garlic powder)
1 small onion, chopped
1 tsp. ginger
1/8 tsp. cayenne pepper
1/2 tsp. salt
Cook the chicken and oil in a large skillet, stirring in the curry powder, garlic, onion, ginger, and cayenne. Add the tomato paste and coconut milk and mix well. Let simmer for about 10 minutes or until chicken is all the way cooked and the sauce looks like it is done. Serve over rice and enjoy!
*If you want to double the recipe and freeze some for later, it works pretty well and is a good way to use up the rest of the coconut milk and tomato paste.
*If you want to double the recipe and freeze some for later, it works pretty well and is a good way to use up the rest of the coconut milk and tomato paste.
I love coconut curry! I can't wait to try this.
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