Hurried Homemaker

- for supermoms short on time -
November 28th, 2011 by Rhiana

Chicken Curry

This is by far one of my husband’s favorite dishes. I would venture to say that the kids love it almost just as much. It is also pretty quick and easy to make, the majority of time is spent in the prep work. If you don’t have time to prep your veggies, Whole Foods has great prepped veggies for stir-fry, etc in the produce section. Grab those and a rotisserie chicken for a practically no-prep meal.

INGREDIENTS:

  • 2 chicken breasts, cut into bite-size chunks
  • 1 zucchini, halved and sliced (alternative – handful of green beans, cut unto bite size pieces)
  • handful of mushrooms, sliced
  • 1 bunch kale (de-ribbed) or bok choy
  • 1 small onion, chopped
  • 1-2 peppers of your choice (I usually use 1 red, 1 yellow)
  • 1 can coconut milk
  • 2 Tbsp curry paste (red or green – we like both)
  • handful of cashew nuts
DIRECTIONS;
Cook chicken in wok or large pan over medium-high heat on stovetop with coconut milk (reserve about 1/4c coconut milk to mix with curry paste). Once chicken is cooked through, add veggies. While the veggies cook, mix together curry paste and reserved coconut milk. Add to chicken and veggie mixture. Cook veggies to your liking (we prefer ours still crisp). Serve over rice, garnish with cashews.

 

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