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Delicious Double Curry Chicken Recipe

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts, cubed
2 cups frozen mixed vegetables, thawed (use stir fry mixes)
1 (15 ounce) can coconut milk
2 cups chicken stock
1/4 cup creamy peanut butter
1 tablespoon minced bottled garlic
2 tablespoons red curry paste
1 tablespoon curry powder
2 tablespoons lime juice
1 tablespoon worcestershire sauce
1 tablespoon olive oil
1 teaspoon sesame oil
salt & pepper
4 cups cooked jasmine rice

Nutritional information

473.7
Calories
213 g
Calories From Fat
23.8 g
Total Fat
13.7 g
Saturated Fat
25.2 mg
Cholesterol
296.4 mg
Sodium
47.9 g
Carbs
6.9 g
Dietary Fiber
7.3 g
Sugars
20.9 g
Protein
405g
Serving Size

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Delicious Double Curry Chicken Recipe

Features:
    Cuisine:

    This was really delicious and I love how flexible it is. I had reheated some leftovers over angelhair pasta and I bet it would've been delicious cold too.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Two Curry Chicken, This is not authentic or a copycat of any kind This is my compilation of various chicken curry recipes, which suits our tastes and that I can make quickly with ingredients I’m likely to have on hand I’m posting it here for safe-keeping and nutritional info , This was really delicious and I love how flexible it is I had reheated some leftovers over angelhair pasta and I bet it would’ve been delicious cold too , This is an excellent curry, I would call it Thai, the flavours blend wonderfully and the peanut butter gives it that Pad Thai tang! The title doesn’t do it justice, RedWonder! It was very easy to prepare, and truly, you can’t believe how nice it is 😀 used some frozen veg peas and corn and some fresh, a sliced onion, a green pepper, and a handful of chopped spinach Loved it made for PAC Fall 2008


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    Steps

    1
    Done

    Cook Rice According to Package Directions.

    2
    Done

    Heat Both Oils in Large Fry Pan or Wok on Med-High Heat.

    3
    Done

    Add Garlic and Red Curry Paste and Cook For 3 Minutes on Med-High Heat.

    4
    Done

    Lightly Salt and Pepper Chicken and Add Chicken to Pan.

    5
    Done

    Stir Chicken to Coat With Curry-Garlic Mixture.

    6
    Done

    Add Worcestershire and Lime Juice.

    7
    Done

    Allow Chicken to Brown, Turning Occasionally.

    8
    Done

    Once Chicken Is Browned, but not Cooked All the Way Through, Add Chicken Stock to Pan.

    9
    Done

    Bring to a Boil, Then Reduce Heat to Simmer.

    10
    Done

    Add Curry Powder and Coconut Milk to Pan and Heat Through.

    11
    Done

    Add Peanut Butter, Stirring Until All "lumps" Are Melted.

    12
    Done

    Add Veggies, and Allow to Heat Through.

    13
    Done

    Serve With Sauce Over Rice.

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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