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Coconut Chicken Curry

Coconut Chicken Curry

Quick & flavorful curry.

Submitted by:

4 servings

Total Time: 60 minutes

Ingredients

  • 2 whole chicken breasts, cut into cubes
  • 1 tsp. poultry seasoning
  • 1/4 cup flour
  • 3 tbs. olive oil
  • 1/2 large onion; diced
  • 1/ tsp. crushed ginger
  • 3/4 cup coconut milk
  • 1 (14 oz.) jar prepared curry sauce
  • 1 (14.5 oz.) can Margaret Holmes White Acre Peas; drained
  • 1-1/2 tsp. fresh lemon juice
  • 4 cups cooked white rice

Directions

  1. Dredge the chicken cubes in flour (shake off excess) and sprinkle with poultry seasoning; set aside.
  2. Heat oil in a large (high-sided) skillet to medium. Add onions and ginger; cook for 10 minutes, stirring frequently.
  3. Push onions to the sides of the pan and increase heat to high. Add chicken and flash fry to brown all pieces.
  4. Lower heat to medium and stir in coconut milk; cook 5 minutes. Stir in curry sauce and Margaret Holmes White Acre Peas.
  5. Lower heat to medium-low, cover curry and simmer gently for 40 minutes (stirring occasionally).
  6. Remove from heat and stir in lemon juice. To serve, divide rice into 4 warmed bowls and top with curry.

This recipe uses the following products:

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