Sunday, December 2, 2007

Coconut Curry Mustard Chicken

From the Kitchen of: Tiffany Webber

3-4 tbsp olive oil
2 chicken breasts cut into bite size pieces
1 can coconut milk
1 tsp dried mustard powder
1 tbsp curry powder
1-1 ½ granny smith apples, cored, peeled and chopped
3 heaping tbsp corn starch

Pour olive oil into skillet. Place chicken in oil and cook thoroughly. Add coconut milk, mustard, curry and apples. Bring to a simmer and simmer 10-15 minutes. In a separate bowl mix the corn starch and some water to make a liquid and slowly add about a quarter of the corn starch mixture at a time. Bring back to a boil and take a tsp of the sauce and blow on it to see how thick it is becoming. If needed add another quarter of the corn starch mixture. Once completely heated it is ready to eat!

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