Chicken Curry in Grace Coconut Milk
Ingredients
- 2 Lbs Chicken Breasts
- Grace Vinegar To Clean Chicken Breast
- 1 Tsp Salt
- 1 Tsp Malher Black Pepper
- 2 Tbsps Grace Vegetable Oil
- 1 Tbsp Grace Curry Powder
- 2 Tbsps Ginger Chopped
- 3 Cloves Garlic Minced
- 1/2 Tbsp Grace Scotch Bonnet Pepper Finely Chopped
- 1 Stalk Escallion Chopped
- 1 Packet Grace Coconut Milk Powder
- 1 Cup Water
- 1/2 Cup Chicken Stock
- 1 Sprig Thyme
- 1 Whole Grace Scotch Bonnet Pepper
- 2 Tbsps Green Sweet Pepper Julienne
- 2 Tbsps Yellow Sweet Pepper Julienne
- 2 Tbsps Red Sweet Pepper Julienne
Instructions
- De-Bone Chicken Breasts, Cut Into Strips And Season With Salt And Malher Black Pepper.
- Heat Grace Vegetable Oil In A Large Skillet, Add Grace Curry Powder And Allow To Burn.
- Add Chopped Ginger, Minced Garlic, Scotch Bonnet Pepper And Escallion And Stir.
- Add Chicken Breasts And Combine Thoroughly. Allow To Cook For 2 Minutes.
- Dissolve Grace Coconut Milk Powder In 1 Cup Water And Add To Pot Along With Chicken Stock And Bring To A Boil.
- Add Thyme And The Whole Scotch Bonnet Pepper.
- Reduce Flame, Allow To Simmer For Approximately 7-10 Minutes.
- Spoon Into Service Container, Gamish With Green, Yellow And Red Sweet Peppers.
To Serve: Serve With White Rice Or Rice And Beans Made With Grace Coconut Milk Powder
Chicken Stock: Dissolve 1 Packet Cock Soup Mix In 2 Cups Of Boiling Water. Allow To Stand For 10 Minutes, Then Strain And Reserve Noodles For Other Use.
Chicken Stock: Dissolve 1 Packet Cock Soup Mix In 2 Cups Of Boiling Water. Allow To Stand For 10 Minutes, Then Strain And Reserve Noodles For Other Use.
