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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I have no idea how authentic this is, but it tastes good! I served with naan and steamed basmati rice. Next time, I will do some of the accompaniments. Make sure you have all of your ingredients ready to go before you start, this goes together quickly. Ingredients:
2 tablespoons curry powder |
1 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
2 tablespoons vegetable oil |
1 large onion, halved and thinly sliced |
3 garlic cloves, minced |
2 large boneless skinless chicken breasts, cooked, meat pulled into large chunks |
1 (13 1/2 ounce) can light coconut milk |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can chicken broth |
Directions:
1. Mix spices in small bowl.
2. Heat oil in Dutch oven over medium-high heat.
3. Add onion and saute until golden.
4. Add garlic, saute about 30 seconds.
5. Add spices, toast until fragrant, about 1 minute.
6. Add chicken, stir until completely coated with spices.
7. Add coconut milk, tomatoes and broth. Bring to a simmer and cook uncovered until flavors blend and stew is thickened, about 20 minutes or so.
8. Remove from heat.
9. Serve with basmati rice. I added a chopped apple.
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