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Michelle's Coconut Chicken Curry

Reviewed: Jun. 19, 2009
I grew up eating lots of curries and absolutely love it. Here's a little tip to thicken the sauce, since I read few comments about it. Whenever I cook my curry, I always first marinate my sliced/cubed chicken breasts if you use chicken breast) in salt, pepper, curry powder and few teaspoons of cornstarch, enough to coat the chicken nicely. If the marinade is too dry, add few teaspoons of water. You can let it sit for half and hour or so or you can brown the chicken in a medium heat pan right away. I do not cook my chicken fully but just to brown it. Set the chicken aside. I usually add the chicken to the curry sauce to warm it thru before serving so the chicken remains tender. The sauce thickens when the chicken is heated thru. My mom always coat her sliced meat in cornstarch (for stir-fry, curries etc) to keep the meat tender and give it a wonderful silky texture.
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