YELLOW COCONUT CURRY CHICKEN
6 boneless, skinless chicken breasts, cut into cubes
Salt & Pepper to taste
3 tblsp veg oil
1 cup white onions, chopped
5 large carrots, thinly sliced
1-1/2 cup frozen peas
2 scallions, chopped
1 tblsp fresh ginger, finely chopped (or use a grater)
3 cloves of garlic, minced
2 13.5 oz coconut milk
1/2 cup golden raisins
1 tblsp curry powder
1 tsp salt
- Season chicken with salt and pepper. Heat oil over high heat and add chicken, browning on all sides. Remove from heat and keep warm.
- Add onion and carrots and cover with lid. Cook for 10 minutes, or until carrots are fork-tender. Add peas, scallions, ginger and garlic and cook for 2 more minutes.
- Add coconut milk, raisins, curry powder and salt and bring to a boil. Reduce heat and cook for another 10 minutes, until the sauce has slightly thickened.
- Serve with cooked rice and black beans.