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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken thighs lend additional flavor to zippy Chicken Curry. Ingredients:
1 tablespoon canola oil |
2 large onions, diced |
2 tablespoons curry powder |
2 tablespoons minced ginger |
2 pounds boneless, skinless chicken thighs, chopped |
1 (14-oz) can light coconut milk |
2 cups chicken stock |
2 bananas, chopped |
2 tablespoons chopped cilantro, plus garnish |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Heat oil in pot on medium-high. Add onions; cook 7 minutes. Add curry and ginger; cook 1 minute.
2. Add next 5 ingredients (through cilantro). Partly cover; simmer on medium-low for 30 minutes.
3. Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.
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