An instant favorite! My very first attempt at making curry and it turned out delicious! The recipe is from an amazing cook book California Sizzles I got as a present from my friend. The dish is quite spicy which I love, but if you prefer milder tasting food, definitely go easy on the chili powder. Perfect warming winter dinner! Just what we need here in New England on a snow day 🙂
Ingredients (for 4 servings)
4 boneless and skinless chicken breasts, cubed into medium-sized pieces
1/2 cup soy sauce
4 cloves garlic, crushed
2 large yellow onions, chopped
2 teaspoons fresh crushed ginger
2 cups water
1 cup coconut milk
3 teaspoons curry powder
1/2 teaspoon chili powder
1 tablespoon cornstarch
1/4 cup green onions, chopped
1/4 cup sliced almonds, toasted
1/2 cup golden raisins
2 tablespoons olive oil
1. Marinate the chicken cubes for one hour with some black pepper and soy sauce.
2. In a large pot, saute garlic, onion and ginger in olive oil until slightly browned. Add chicken, mix thoroughly and continue cooking until the chicken is lightly browned. Add 2 cups of water, reduce the heat and cook for 15 minutes.
3. Add coconut milk, curry powder, chili powder and cornstarch. Simmer for 20 minutes, stirring occasionally.
4. Serve over rice sprinkled with green onions, almonds and raisins.