If you haven't tried Indian food, this is a good starter and something you can find in a restaurant imo!
Should serve with jasmine rice or mix in cubed potatoes while cooking but I didn't have any so regular rice did fine.
* 4 chicken breasts, cut into 1/2" chunks (I usually just use 2 b/c I'm only cooking for 2 and there's always plenty left over for another meal)
* season w/salt&
* 1 1/2T oil
* 2T curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic
* 14 oz can coconut milk
* 14.5oz can stewed diced tomatoes (i hate stewed tomatoes and for this recipe... it compliments it PERFECTLY!)
* 8oz can tomato sauce
* 3T sugar
Season chicken w/s&p
Heat oil & curry in a large skillet over medium-high heat for 5 min. Stir in onion and garlic until translucent.
Add chicken coating w/curry oil.
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan and keep a nice simmer going (uncovered) until sauce becomes thick. 1-2hrs.
I eating vicarioulsy thru your posts...and am well fed. Just 24 more days until Pascha.....Orthodox Easter.
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