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The curry chicken may fool you. It smells of
curry while cooking, but the flavor is not overpowering, but very mildly
there, when you eat it. Good for springing curry chicken on those who don't
know.
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| Quantity |
Ingredients |
Preparation Notes |
| 1- 6 oz |
Chicken Breast
cut into 1" cubes |
- Add sesame oil to a pan preheated over med- high
heat.
- Add chicken
- When chicken releases from the pan, stir.
- Add coconut milk, curry paste and ginger.
- Stir to combine
- Bring to a boil
- Add onion and zucchini
- Cook for 2 minutes
- Fold in Tomatoes
- Remove from heat
- Serve immediately over rice.
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| 1 Tbsp |
Sesame Oil |
| 1 C |
Coconut Milk |
| 1 Tbsp |
Red Curry Paste
(yellow works too.) |
| 1 tsp |
Grated Ginger
(Optional) |
| 1/2 |
Yellow Onion,
cut into large chunks and separated |
| 1 C |
Fresh Zucchini
cut into 3/4" cubes |
| 1/2 C |
Fresh Tomatoes
cut into 3/4 " cubes |
| 1 C |
Jasmine or
Basmati Rice, prepared. |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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