Coconut Curry Chicken

1 tbsp olive oil
2 tsp yellow curry powder
1 can 13.5 oz coconut milk
2 tsp Chinese 5 spice

1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
4 boneless skinless chicken breasts, cut into strips

In a medium sauce pan, heat one tbsp olive oil over medium heat, stir in the curry powder and cook one minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Mix together salt, pepper and Chinese 5 spice on a plate and coat raw chicken strips. In a heavy skillet, heat 2 tbsp olive oil, cook chicken for about 6 minutes until done. Serve over cooked white rice.

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