This recipe provides a great starting point for a delicious, easy curry. First I thinly sliced 3 large chicken breast halves and browned them in olive oil. While they were cooking I started the onion (in 3T. olive oil) in a separate skillet. To the onion I added sliced, fresh mushrooms and some frozen peas. When the veggies were heated I added 3 T. curry, some hot pepper flakes, 2 C. chicken broth and 1/2 C. unsweetened coconut milk. Finally, I stirred in the cooked chicken strips and let the whole thing cook for an additional 15 min. to reduce the broth. Served this over Texmati rice to my family of 4 and everyone really loved it! The 3 T. of curry powder seemed like plenty to us, but that's personal perference. This recipe would get 5 stars except that it had to be tweaked quite a bit.
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This recipe provides a great starting point for a delicious, easy curry. First I thinly sliced...