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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a recipe I came up with after trying several different curry chicken recipes, that I just wasn't happy with. It's hearty and delicious. Ingredients:
2 lbs boneless skinless chicken breasts, cubed |
1 1/3 cups water |
1 cup coconut milk |
3/4 cup whole milk |
3/4 cup sour cream |
1 1/2 cups frozen peas and carrots |
3/4 cup vegetable oil |
3 large onions, diced |
2 large potatoes, peeled and diced |
1 teaspoon cinnamon |
1/4 teaspoon ginger powder |
1 teaspoon paprika |
4 tablespoons curry powder |
1/2 teaspoon brown sugar |
1 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
salt and pepper, to your taste |
Directions:
1. In a deep pot heat oil at medium-high heat add onions, cook until they appear translucent.
2. Lower heat to medium-low, stir in all seasonings.
3. The oil, onions and seasonings should come together like a paste.
4. Add in water, coconut milk, milk, and sour cream. stir until blended well.
5. Add chicken, potatoes, peas and carrots. cover and let simmer at medium heat for 40 minutes.
6. Serve over rice.
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