Yellow Coconut Curry Chicken

I've been making this for years now. Its a huge family hit and I like making this for guests--its easy to multiply for any number! The recipe here is enough for 6 adults. With a family of 4, I freeze the leftovers in smaller portions, and my husband and I usually fight over who gets it for lunch one day! So you must try this one. MUST.

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

Directions:

• 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.

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Carrot Cabbage Slaw

CARROT CABBAGE SLAW

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup (8oz) sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 ground nutmeg, optional [go more less rather than more--it has a very strong flavor in the slaw]

In a large bowl, combine cabbage, carrots, apples, raisins and walnuts.

In a small bowl, combine the honey and lemon juice until smooth. Stir in sour cream, salt and pepper and nutmeg if desired. Stir into cabbage mixture.

Chill until serving.