Curried Chicken in Coconut Milk
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 2 whole chicken breasts
- 1/4 cup(s) Grace Vinegar
- 4 cup(s) water
- 1 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 2 tablespoon(s) Grace Vegetable Oil
- 1 tablespoon(s) curry powder
- 2 tablespoon(s) ginger, chopped
- 3 clove(s) garlic, minced
- 1/2 teaspoon(s) scotch bonnet pepper, finely chopped
- 1 stalk(s) escallion, chopped
- 1 can(s) Grace Coconut Milk
- 1/2 cup(s) chicken stock
- 1 sprig(s) thyme
- 1 whole scotch bonnet pepper
- 2 tablespoon(s) red sweet pepper, julienne
- 2 tablespoon(s) green sweet pepper, julienne
- 2 tablespoon(s) yellow sweet pepper, julienne
Curried Chicken in Coconut Milk Directions
- De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
- Heat Grace Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
- Add chicken breasts and mix well. Allow to cook for 5 minutes.
- Add Grace Coconut Milk and chicken stock, mix thoroughly.
- Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.
To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favourite starch.
Method Note: To make chicken stock - dissolve 1 packet of Grace Cock Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain. Use stock as directed.
