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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 3 |
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Directions: Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for
two minutes. Stir in onions and garlic, and cook 1 minute more. Add
chicken, tossing lightly to coat with curry oil. Reduce heat to
medium, and cook for 7 to 10 minutes, or until chicken is no longer
pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, cayenne pepper, and sugar
into the pan, and stir to combine. Cover and simmer, stirring
occasionally, approximately 30 to 40 minutes.
Serve over rice in a deep bowl (it's very saucy) with fresh veggies
and fruit on the side.
| Ingredients:
2 Pound(s) boneless chicken breast
39/2500 Quart(s) vegetable oil
1/2 Ounce(s) curry
1 Ounce(s) salt
1 Ounce(s) black pepper
1/4 thinly sliced onion
1 Pound(s) crushed garlic
1/2 lite coconut milk
1/2 14.5 oz. stewed tomatoes
1 Ounce(s) 8 oz. tomato sauce
489/10000 Pound(s) sugar
2 cayenne pepper
Comments: Chicken simmered in coconut milk and spicy tomatoes over rice. |
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