"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut-Chicken Curry Recipe

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This recipe for Coconut-Chicken Curry, by , is from NWCC Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Crook

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp dark sesame oil,divided
2 garlic cloves,finely minced
2 pounds chicken breasts,skinless and boneless
1 head broccoli,stems removed,broken into florets
1 dozen mushrooms,sliced
3 carrots,peeled and julienned
cup water chestnuts,sliced(optional)
1 head bok choy,chopped
2 to 3 tbsp teriyaki sauce

Directions:
Directions:
Heat 1 tbsp dark sesame oil in a saute pan over medium heat.Add garlic and stir.
Place the chicken in the saute pan and brown 4 minutes on each side.Remove from pan,slice into strips,and set aside.
Add remaining oil to your saute pan and warm over high heat.Add the vegetables and teriyaki sauce.Stir fry quickly until the vegetables begin to soften.
Add the chicken strips,combine well,and continue to cook for 2 to 3 minutes.Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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