Chicken Curry

Chicken Curry
from Ellen's kitchen, thanks to Kroger Lite Coconut Milk (serves 4)


  • 1 lb boneless, skinless chicken breasts
  • 2 tbs curry powder
  • 2 tbs olive oil
  • 1 medium onion (thinly sliced)
  • 2 medium zucchini (thinly sliced)
  • 2 jalapenos (trimmed and thinly sliced)
  • 1 1/2 cups chicken broth
  • 1 1/2 cups lite coconut milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil leaves (torn or julienned)
  • 1/4 cup sliced almonds
  • cooked white rice
  • trimmed chicken into 1" pieces and place in bowl.  Sprinkle with curry and toss to coat.  Set aside.
  • 1 tbs oil in large skillet over medium heat.  Add onion, zucchini, and jalapeƱos and cook until soft (4-5 minutes).  Transfer to plate.
In sauce pot, bring:
  • chicken broth, coconut milk, salt and pepper to simmer and reduce at medium-low heat until desired thickness (5-7 minutes).
  • reducing sauce, add remaining oil to skillet and add chicken.  Cook until brown on all sides (about 5 minutes).  Add reduced sauce and vegetables to pan and simmer until chicken cooked through (5-7 minutes, to 165 degrees).  
  • over rice, sprinkled with almonds and basil.


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