Tuesday, September 21, 2010

Curry Coconut Chicken

This is a recipe we have had for several years, and it is a family favorite. I we love curry's and rice a lot, plus I find it easy to hide vegetables in it! I have been known on occasion to make this a little spicy, so be careful when putting in the red pepper flakes, you probably will not want to use the whole amount it asks for.

Curry Coconut Chicken

1 1/4 c cocnut milk
2 tbsp soy sauce
2 tsp sugar
1/2 tsp salt
2 tbsp olive oil
1 tsp red pepper
1 1/2 tbps minced garlic
zest of 1 lemon
1 1/2 tbsp curry powder
1 1/2 lbs chicken breasts

Cut up chicken into bite sized pieces or strips, cook in olive with salt and pepper, then set aside. Combine coconut milk, soy sauce, sugar and salt in a bowl and set aside. In a wok or large skillet heat olive oil over medium heat. When hot, add red pepper, minced garlic, and curry powder (this is also when I throw in extra veggies like peas, carrots, broccoli) and stir fry for 15 sec. Add coconut milk mixture and chicken to garlic mixture and cook until sauce is thickened. Serve over noodles or rice.

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