dianncy1964
Well-known member
I get emails from the Cooking Club and I thought this would be wonderful for All Curry Lovers smileys/smile.gif
Curried Chicken, Sweet Potatoes and Onions
You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.
Ingredients:
2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into
1 1/2-inch pieces
1 large sweet potato, peeled, chopped
(1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted
Directions:
1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.
2. Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chicken is no longer pink, stirring frequently. Sprinkle with almonds.
TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.
4 (1 1/4-cup) servings
http://namgnewsletter.com/CK/_eNews2009/email/images/CK_feature_011409.jpg
Curried Chicken, Sweet Potatoes and Onions
You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.
Ingredients:
2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into
1 1/2-inch pieces
1 large sweet potato, peeled, chopped
(1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted
Directions:
1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.
2. Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chicken is no longer pink, stirring frequently. Sprinkle with almonds.
TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.
4 (1 1/4-cup) servings
http://namgnewsletter.com/CK/_eNews2009/email/images/CK_feature_011409.jpg