Week 10: Recipe #2--Coconut Curry Chicken

Another recipe from my sister, Katie.  So tasty!  It does require chicken masala, which isn't found at all grocery stores.  I was able to find it at a local Indian store.  She serves this over rice with a side of steamed vegetables.

You'll Need:

• 1 to 1/2 pound boneless, skinless chicken breast, cut into cubes
• vegetable oil
• 1/2 onion, sliced
• 1-2 cloves of garlic, minced, to taste
• 1/2 tsp. crushed ginger
• 1/2 tsp. tumeric powder
• 1 Tblsp. chicken masala
• 1/2 cup water
• can of regular coconut milk (Katie says "Taste of Thai" brand is the best)
• chopped cilantro
• salt and pepper, to taste

Preparation:

1. Warm up the vegetable oil over medium heat.  Add the onions, garlic, and ginger.  Fry until onions are almost caramelized.  
2. Add the tumeric and masala and stir.  Then add the chicken and mix together. Add in about 1/2 a cup of water.
3. Cover and cook for 20 minutes, stirring occasionally.
4. Add in the can of coconut milk.  Turn down the heat to low and mix all ingredients together.  Bring almost to a boil, then remove from heat.  (My sister's husband says not to let it boil, it will ruin the flavor of the coconut milk.)
5. Sprinkle cilantro, salt, and pepper over the top to taste.  Serve over rice.