CURRIED CHICKEN

Ingredients


Step 1 Ingredients

3 boneless, skinless chicken breasts

2 teaspoons vegetable oil

Step 2 Ingredients

2 tablespoon vegetable oil

1 tablespoon Indian medium curry paste or curry powder

2 cloves of garlic, minced

2 teaspoons grated lime rind

1 ½ teaspoons ground coriander

1 ½ teaspoons ground cumin

¼ teaspoon chill paste or hot pepper sauce

½ teaspoon granulated sugar

½ teaspoon salt

¼ teaspoon pepper

Step 3 Ingredients

3 cups quartered mushrooms

2 carrot, diagonally sliced

1 onion, sliced

3 tablespoons lime juice

Step 4 Ingredients

1 ½ cups coconut milk

2 tomatoes, chopped

1 cup frozen peas

¼ cup chopped fresh coriander

peas.

Cut the chicken into chunks. Pour a small amount of oil into a fry pan and cook chicken at medium high until no longer pink inside (around 5 minutes). Transfer chicken to a plate and set aside.

Add the remaining oil to the pan and reduce the heat to medium. Toss in curry paste, garlic, lime rind, coriander, cumin, chili paste, sugar, salt and pepper. Toss together and stir for 30 seconds.



lime rind, coriander, cumin, chili paste, sugar, salt and pepper. Toss together and stir for 30 seconds.

Add mushrooms, carrots, onion and lime juice. Cook for 10 minutes or so stirring once in awhile. When the mushrooms start turning golden and the liquid has more or less evaporated, you’re good.

Pour in the coconut milk. Bring the whole concoction to a boil and biol for 5 minutes. Reduce the heat to medium and stir in the chicken and tomatoes. Cook for a couple of minutes. Stir in the peas and cook them through. Top with fresh coriander and serve.