Wednesday, March 12, 2014

Chicken Curry & Rice

2 lbs boneless chicken thighs cut up
3 TBLS curry powder
2 tsp salt
4 TBLS coconut oil
1 large white onion, diced
1 red bell pepper, diced
3-4 cloves garlic, pressed
2 C water
1 1/2 C frozen green beans
1 can coconut milk
1/2 C Greek yogurt
2 C diced red potatoes
Brown Rice

Heat oil in wok.  Mix chicken, curry powder and salt together in a bowl. Add to the hot oil on the stove along with the onions, peppers and garlic.  Cook until onions are browned (3-5 min) Add water and beans and bring to a boil.  Lower heat to medium and simmer for 15-25 minutes (until water is reduced by about a third) Add coconut milk, yogurt and potatoes.  Cook until potatoes are fork tender (20 minutes) Serve over rice.

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