Chicken Curry

1. 1

   I used the Trader Joes chicken because that was what I had on hand.

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   You can buy boneless skinless breasts or thighs or whatever and season that with a sprinkling of curry powder before you put it in the wok.

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   Also, the two pastes are by Gourmet Garden and found in the produce section.

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   Of course you can use fresh if theyre in season.

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   Get your rice a cookin.

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   Boil 2 cups of water in a saucepan.

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   Then add the cup of rice.

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   Boil for one minute then turn it down to low.

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   Cover the pan and cook on low for 45 minutes.

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    Heat your wok one hatch past medium heat.

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    Chop or cut the chicken tenders into one inch pieces.

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    When you have 25 minutes left on the rice, add oil into the wok and toss in the chicken.

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    Once chicken is opaque add carrots.

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    Give it about 5 minutes then add broccoli and heat for a minute or so.

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    Now add the coconut milk, the pastes and curry powder.

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    Bring to a boil.

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    Then bring it down to low and its ready when your rice is ready.

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    Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.