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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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sweet and mild chicken curry with potatoes, carrots, cauliflower and mushrooms. Ingredients:
6 pieces , boneless skinless chicken breast (sliced in 2x1 in. cuts) |
4 garlic cloves, diced |
3 medium potatoes (sliced in wedges) |
4 carrots (sliced into circles) |
1 whole cauliflower (separated into bite-sized florets) |
2 ounces cremini mushrooms |
1 and a half cans coconut milk |
1 -2 ounce curry powder (preferential) |
3 tablespoons sugar |
2 tablespoons cornstarch |
black pepper |
sliced green onion |
Directions:
1. saute garlic in butter.
2. cook chicken in garlic/butter over medium heat, turn after 7-8 minutes.
3. pour cocunut milk into bowl, stir in curry powder, sugar and pepper dissolved and a mustard color is achieved.
4. add coconut/curry mixture to pan, stir.
5. simmer and cover for 8-10 minutes.
6. add potatoes and carrots.
7. taste sauce, season to preference.
8. simmer and cover for 7-8 minutes.
9. add cauliflower and mushrooms.
10. simmer and cover for 5 minutes.
11. add 2 tbsps cornstarch, stir to dissolve.
12. * spice up with half tsp.of salt and 1 teaspoons red pepper flakes, if desired.
13. * garnish with sliced green onions and eat over steamed white rice.
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