Chicken & Mixed Vegetables in Coconut Curry

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 2 carrots, cut into small pieces or coins
  • 1 container (15 oz) Maya Kaimal Coconut Curry (for club sizes, use about 2 cups)
  • ½ cup frozen peas
  • ¼ cup roasted cashews (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
  • Add carrots and cook 2 minutes, stirring often.
  • Add Coconut Curry sauce and cover. Lower heat and gently simmer, stirring occasionally, until the carrots are cooked through, 20 to 30 minutes. If sauce becomes too thick, add water to thin.
  • Add peas and heat until they are warmed through. Remove from heat and garnish with cashews if you like.
  • Serve with basmati rice or Indian naan or other flatbread.

 

 

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