Chicken Curry

Ingredients

2-3 T. Olive Oil

1 x med. Onion, diced

2 lb. Chicken Breasts, cubed

1 T. Minced Garlic

2-3 T. Madras Curry Paste (Pataks make a good one- available at Target)

1 x (13 oz.) can Petite Diced Tomatoes or 2/3 C. Chicken Broth

1 x (13-14 oz.) can Coconut Milk

½ C. canned Tomato Sauce

1-2 T. Lime Juice

1-2 T. Cornstarch

 

Directions

1.     In a large saucepan over medium heat, cook the onions until tender with the olive oil.

2.     Add the chicken and garlic and cook until browned, but not all the way through.

3.     Add the curry paste and mix until the chicken is evenly covered and continue to cook until chicken is just done.

4.     Add the tomatoes or broth, coconut milk, tomato sauce and lime juice; heat through.

5.     Mix the cornstarch in a small bowl with 2-3 tablespoons of cold water.  Stirring constantly, slowly add enough cornstarch mixture, until desired consistency.

6.     Serve with rice or Indian flatbread.

 

Note: May use beef, however, it is best to do it in the crockpot.  Follow steps 1-2 and place in crockpot.  Follow steps 3-4 and cook on high for 4-5 hours or low 7-8 hours or until beef is tender.  Finish with steps 5-6.

Submitted by: Ruth Elam