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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've had a similar dish in a Korean restaurant, and have been trying to duplicate the recipe. The secret is the sugar! I bought some curry on Ebay, so I don't know how good this would be with regular store bought curry. But I could eat this recipe every night!! I'm a low carb dieter, so I use Splenda and eat the chicken without rice. Ingredients:
4 chicken breasts |
curry |
1 (13 1/2 ounce) can coconut milk |
1 medium onion, cut into slices |
1 green bell pepper, cut into slices |
1 tablespoon sugar or 1 tablespoon splenda sugar substitute |
1/2 cup unsalted peanuts (optional) |
Directions:
1. Cut chicken in bite size pieces and cook In a skillet, cook onion and bell peppers to your desired tenderness In another skillet, combine coconut milk, curry, peanuts and sugar.
2. Simmer until sauce thickens Combine sauce with vegis and chicken Serve with rice.
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