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Categories:
butter curry powder salt red pepper chicken breasts red bell peppers onion cornstarch coconut milk cilantro cashews hot cooked
Viewed: 56 - Published at: 2 years agoIngredients
- 4 tablespoons Land O Lakes Butter
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
- 2 medium (2 cups) red bell peppers, cut into 3/4-inch squares
- 1 medium onion, cut into thin slices
- 1 tablespoon cornstarch
- 1 cup coconut milk
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup salted cashews
- 4 cups hot cooked white or brown rice
Method
- Melt butter in 12-inch heavy skillet over medium heat.
- Add curry powder, salt and crushed red pepper; stir until well mixed.
- Continue cooking 1-2 minutes or until bubbly.
- Increase heat to medium-high; add chicken.
- Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
- Stir in bell peppers and onions.
- Cook, stirring occasionally, 2-3 minutes or until crisply tender.
- Sprinkle cornstarch over vegetables; stir until dissolved.
- Add coconut milk; continue cooking 1-2 minutes or until mixture thickens.
- Stir in cilantro.
- Spoon mixture into serving bowl; top with cashews.
- Serve over hot cooked rice.
