Lauren's Creamy Curry Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Mild & creamy. Easy to make and plenty of yummy sauce. Optional: add minced garlic (2 cloves) upon initial stir-fry of the chicken. Ingredients:
2 boneless skinless chicken breasts |
2 teaspoons olive oil |
1 teaspoon butter |
1 teaspoon salt, divided |
2 onions, divided |
1 potato |
4 carrots |
1 -2 tablespoon yellow curry powder |
1 (14 ounce) can coconut milk |
1/4 cup fresh cilantro, chopped |
Directions:
1. Wash & chop potatoes, carrots, onions and cilantro, set aside (I don't peel mine unless I can't wash all the dirt off).
2. Wash & chop chicken breasts.
3. Stir-fry chicken breasts, a small portion of your onion and half the salt in oil and butter on medium-high heat until tender and no longer pink in center, 5-10 minutes.
4. Add potato and carrots, continue to stir-fry for 5-10 additional minutes until veggies are about halfway tender. Add remaining onion and half your cilantro, stir-fry for 1-2 more minutes.
5. Turn down to medium-low, stir in curry powder, then coconut milk, then remaining salt. Simmer for 10-15 minutes or until potato and carrots are tender (but not mushy). Serve up, then garnish top with fresh cilantro.
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