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Coconut Curry Chicken Recipe

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This recipe for Coconut Curry Chicken is from The Zoutendam Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves, cut into 1 in. pieces
1 tsp. salt and pepper, to taste
1 ½ T. vegetable oil
2 T. curry powder
½ onion, thinly sliced
2 cloves garlic, minced
1 (14 oz.) can coconut milk
1 tsp. sugar
½ tsp. cinnamon
½ tsp. Sriracha hot chili sauce
1 (10 oz.) package Thai frozen vegetable stir fry
⅛ tsp. crushed red pepper flakes
1 cube or tsp. granulated chicken broth
Flaked coconut (optional)
Peanuts (optional)
2 c. cooked rice

Directions:
Directions:
Cut the boneless skinless chicken breasts into bite sized pieces. Season with salt and pepper to taste. Set aside. Heat the oil in a large wok or skillet and add the curry powder, garlic, and onions. Cook over medium heat for 2 minutes. Add the chicken. Stir fry for 7 minutes, until cooked thoroughly. In another pan, stir-fry the vegetables in 1 T. of oil, until tender, then reduce heat to low. Once the chicken is cooked, add the coconut milk, cinnamon, Sriracha sauce, and chicken broth. Let simmer until heated. Spoon the vegetables over rice and add the coconut chicken mixture. Garnish with coconut and peanuts, if desired.

 

 

 

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