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Categories:
chicken breasts olive oil butter salt onions potato carrots curry powder coconut milk fresh cilantro
Viewed: 50 - Published at: 9 years agoIngredients
- 2 boneless skinless chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1 teaspoon salt, divided
- 2 onions, divided
- 1 potato
- 4 carrots
- 1 -2 tablespoon yellow curry powder
- 1 (14 ounce) can coconut milk
- 14 cup fresh cilantro, chopped
Method
- Wash & chop potatoes, carrots, onions and cilantro, set aside (I don't peel mine unless I can't wash all the dirt off).
- Wash & chop chicken breasts.
- Stir-fry chicken breasts, a small portion of your onion and half the salt in oil and butter on medium-high heat until tender and no longer pink in center, 5-10 minutes.
- Add potato and carrots, continue to stir-fry for 5-10 additional minutes until veggies are about halfway tender.
- Add remaining onion and half your cilantro, stir-fry for 1-2 more minutes.
- Turn down to medium-low, stir in curry powder, then coconut milk, then remaining salt.
- Simmer for 10-15 minutes or until potato and carrots are tender (but not mushy).
- Serve up, then garnish top with fresh cilantro.
