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1 chicken, cut up in 1/8ths (could easily be chicken pieces)
Brown the chicken pieces in a wok or large pan sprayed with Pam. Move chicken to a bowl.
Add onion, oil, and curry powder to the pan. Cook, stirring frequently until the onion is soft.
Add the frozen vegetables (you could substitute or add additional types as you prefer) to the pan and mix with curry mixture. Cook until the vegetables are thoroughly defrosted and cooked. Add the coconut milk to the pan and heat gently until bubbling (5 minutes or so.)
Add the chicken back to the pan and cook over medium-high heat (simmering) until the chicken is thoroughly cooked (I like it falling off the bone.) approximately 20 minutes.
Poster's Notes:
Posted by Marian Merritt
Nutritional Info Per Serving: N/A
1 onion, chopped
2 tbsp. curry powder
1 tbsp. oil
1 bag frozen cauliflower pieces
1 bag frozen mixed peppers (like for fajitas)
1 can coconut milk
Serve hot, with couscous, white rice, or by itself in a bowl.