 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A quick and tasty curry, should be called Curry in a Hurry Ingredients:
2 tablespoons vegetable oil |
4 -6 ounces boneless skinless chicken breasts (per person) |
salt and pepper |
1/4 cup flour |
1 medium onion, halved and thinly sliced |
2 teaspoons curry powder, to taste |
1 (14 ounce) can light coconut milk |
2 tablespoons chopped cilantro |
Directions:
1. Heat the oil in a large skillet over med-high heat.
2. Season the chicken with salt and pepper, and then coat in flour, shaking off the excess.
3. Reserve the excess flour.
4. Brown the chicken on both sides, then remove and set aside.
5. Add the onions to the skillet and cook til just tender, about 3 or 4 minutes.
6. Stir in the curry powder and 1 T. of the reserved flour.
7. Discard the rest.
8. Stir in the coconut milk and bring to a simmer.
9. Return chicken to pan and cook til sauce lightly thickens and the chicken is cooked through, about 5 or 6 minutes.
10. Turn the chicken occasionally during this process.
11. Season with salt and pepper.
12. Place the chicken in a serving dish, spoon over the sauce and sprinkle with the chopped cilantro.
|
|