Chicken Curry w/ coconut milk from the kitchen of: Grace Kennedy / de la cocina de: Grace Kennedy | | Prep time / Tiempo de preparación: 15 mins Cook time / Tiempo de cocción: 120 mins Makes/Servings / Porciones: 3 # of Comments / # de Comentarios: 3 Read or Post a comment under recipe / Leído o fije un comentario bajo receta | Ingredients / Ingredientes 2 tbsp Vegetable Oil
2 Large Onions, grated
3 cloves Garlic, chopped
2 tsps Turmeric
2 tsps GRACE Curry Powder
1 tsp Cumin Seeds
1 lb (450 grams) Chicken Breast, cut into strips
2 tsps GRACE Hot Pepper Sauce
1 ½ tbsp Lime Juice
½ cup GRACE Coconut Milk
6 medium Tomatoes, chopped
2 tbsp GRACE Tomato Ketchup
½ tsp Salt
½ cup *Chicken stock
1 clove GRACE Curry Powder
GRACE Vinegar or Lime Preparation / Preparación Heat oil in frying pan/ skillet. Gently sauté onions and garlic until softened (do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3 minutes then add chicken, cover and cook for 7 minutes. Stir in Grace Hot Pepper Sauce, limejuice, Grace Coconut Milk, tomatoes, Grace Tomato Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes or until thickened.
Serving Suggestions:
Combine cooked rice and GRACE Red Kidney Beans, arrange as a ring. Spoon Curried Chicken in the centre and serve.
Notes:
*Chicken stock: Use GRACE Chicken Noodle Soup Mix. To ½-cup water, add 3 tablespoons of seasoning from the packet soup.
Clicks / clics: 4389
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