Chicken Curry With Vegetables |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From . Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also. Ingredients:
6 chicken tenders |
2 tablespoons extra virgin olive oil or 2 tablespoons butter |
1 medium onion |
1 tablespoon minced garlic |
1 cup zucchini, chopped |
salt and pepper |
2/3 cup coconut milk |
1/4-1/2 cup water (if thinner sauce desired) |
2 1/2 tablespoons tomato paste |
1/2 tablespoon curry powder |
1 teaspoon paprika |
1 teaspoon cayenne (optional) |
salt and pepper |
Directions:
1. Preheat oven to 350°.
2. In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
3. Place the onion mixture in the bottom of an 11x7-inch glass baking dish.
4. In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side.
5. Place chicken on onion mixture in baking dish.
6. In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
7. Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.
|
|