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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe in the Home Cooking Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of Awsome . I made it with Hot & Sour Soup and a Thai Salad. A big hit!! Ingredients:
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs |
1 tablespoon oil |
1 onion, chopped |
2 cloves garlic, crushed |
2 teaspoons curry paste |
1 teaspoon ground coriander |
1 1/2 cups chicken broth |
1 (14 ounce) can coconut milk |
1/3 cup peanut butter |
1/2 cup dried apricot |
3 tablespoons brown sugar, packed |
2 tablespoons fish sauce |
2 tablespoons lime juice |
1 teaspoon salt |
2 tablespoons water |
1 tablespoon cornstarch |
chopped fresh cilantro |
dry roasted peanuts or cashews or almonds |
mangoes or apples or banana |
chutney |
raisins |
Directions:
1. Cut the chicken in 1 in pieces.
2. Spray a large fry-pan or Dutch oven with cooking spray.
3. Sear the chicken until browned on all sides.
4. Remove from pan.
5. Add onions and saute for 5 minutes.
6. Add garlic, and saute for another 2 minutes.
7. Add Curry Paste and Corrinder and cook 1 minute until fragrant.
8. Return the chicken to the pot, and add the next 9 ingred.
9. Stir, and bring to a boil.
10. Reduce to med-low, cover and simmer for 1 hour.
11. Stir cornstarch and water and add to pot.
12. Let cook until thick.
13. Serve over rice with garnishes.
14. Yumpy.
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