Coconut Curry Chicken by Sharon Echols

Ingredients:

• ~3/4 to 1# [1 1⁄2 to 2#] Chicken tenders or breasts cut into small bite-sized pieces
• 1 T. [2 T] coconut oil
• 1/2 cup chopped dried onions [1 cup] – can use dried, chopped onions, 2 T per 1⁄2 cup of raw. If you use chopped dried onions, add at the end of this cooking cycle.
• 2 [4] large carrots, sliced/halved or quartered, depending on carrot size.
• 1 can [2 cans] Thai Kitchen coconut milk (13.66 oz), or other brand
• 1 cup [2 cups] coconut milk beverage [So-Delicious, Silk, or HEB]
• 1⁄2 cup [1 cup] each golden raisins and dried cranberries.
• 2 1⁄2 Tablespoons [5 Tbsp] Punjab curry powder [Central Market bulk area]
• 1 1⁄2 teaspoons [3 t or 1 Tbsp] salt
• 1⁄2 cup [1 cup] frozen peas

Instructions:

• Pre-measure dry ingredients to dish: prepare carrots and cranberries and golden raisins; open coconut milk can[s]
• Lightly cook the chicken pieces in a pre-heated pan on both sides in about 2 T. [4 T] coconut oil.
  • These are best cooked in a non-stick skillet, so they don’t get tough in the browning process of a metal pan.
  • Leave in a non-stick skillet and set aside.
• In a medium [large] pot, add coconut 1 T [2 T] coconut oil, onion and sauté about 5 minutes.
• Then add coconut milk, coconut milk beverage, raisins, cranberries, curry powder, and salt to the pot and bring toing to a boil. Stir thoroughly to break up berry clumps.
• Add the chicken back to the pot and SIMMER 20 minutes. Stir every 5 minutes or so.
• In the last 2 minutes, add frozen peas and stir in.
• Serve with rice in bowls, before adding the curry. Rice to your taste.