Curry recipes

Thai Curry Chicken And Vegetables

Course : Curry
Serves: 5

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Ingredients:

2 tablespoons oil

1 teaspoon five-spice powder

1/2 teaspoon to 1 1/2 tsp. salt

1/2 teaspoon garlic powder

1/2 teaspoon ginger

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

1 tablespoon soy sauce

1 1/2 pounds chicken breasts -- skinned, boned, cut into 1-inch piece

1 cup chicken broth

3 teaspoons curry powder

2 tablespoons rice wine vinegar or vinegar

14 ounces coconut milk -- (not cream of co

16 ounces frozen broccoli -- carrots, water chestnuts and red pepper

5 cups hot cooked rice

Preparation / Directions:

Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionally. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.

Thai Curry Chicken And Vegetables

Ingredients:

Preparation / Directions:

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