Hmmm! Curry Chicken, a well known dish the world over. However, today we a re giving you a recipe with a nice little twist. We featured the Jamaican Curry Chicken recipe on our blog a few months ago but today we offer you Chicken Curry cooked down in creamy Coconut Milk. Check it out below.

Difficulty: Easy

Preparation time: 25m

Cooking time: 20m

Ingredients

• 1 stalk(s) escallion, chopped
• 1 teaspoon(s) salt
• 1 whole scotch bonnet pepper
• 2 tablespoon(s) ginger, chopped
• 2 whole chicken breasts
• 1 can(s) Coconut Milk
• 1 teaspoon(s) black pepper
• 2 tablespoon(s) red sweet pepper, julienne
• 3 clove(s) garlic, minced
• 1/4 cup(s) Vinegar
• 1/2 cup(s) chicken stock
• 2 tablespoon(s) Vegetable Oil
• 2 tablespoon(s) green sweet pepper, julienne
• 1/2 teaspoon(s) scotch bonnet pepper, finely chopped
• 4 cup(s) water
• 1 sprig(s) thyme
• 1 tablespoon(s) curry powder
• 2 tablespoon(s) yellow sweet pepper, julienne

Chicken Curry in Coconut Milk Directions

1. De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
2. Heat Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
3. Add chicken breasts and mix well.  Allow to cook for 5 minutes.
4. Add Coconut Milk and chicken stock, mix thoroughly.
5. Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.

To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favorite starch.

Method Note: To make chicken stock – dissolve 1 packet of Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain.  Use stock as directed.