Goof Proof Coconut Curry Chicken |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt. Ingredients:
1 potato, cubed |
1/2 pound chicken thighs, cut into pieces |
2 tablespoons vegetable oil |
1 green bell pepper, seeded and cubed |
1 small onion, chopped |
1/2 cup coconut milk |
5 tablespoons curry sauce |
1/2 teaspoon salt |
1 cup water, divided |
1 teaspoon cornstarch |
Directions:
1. Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
2. Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
3. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.
|
|