| KID CURRY CHICKEN |
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4 servings1/2 pound peeled baby carrots 1 pound boneless, skinless chicken breasts 3 tablespoons CRISCO Oil * , divided 1 large onion, chopped 1 teaspoon chopped garlic 1 can (13-1/2 ounces) coconut milk 1/2 cup lemon-flavored yogurt 1 tablespoon grated fresh ginger 2 teaspoons curry powder 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups cooked white rice Traditional curry garnishes (raisins, coconut, toasted almonds, chopped green onions) *Use your favourite Crisco Oil Product. Microwave carrots, covered, for 2 minutes on HIGH or cook a few minutes in boiling water on top of range. Rinse chicken; pat dry. Cut into 1-inch pieces. Heat 2 tablespoons oil in large skillet on high heat. Add Chicken. Sauté about 3 minutes or until browned. Remove from skillet. Add carrots. Sauté about 3 minutes or until browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and garlic. Cook and stir until onion is tender. Drain. Add coconut milk, yogurt, ginger, curry powder, salt and pepper to skillet. Bring to a simmer. Simmer 10 minutes. Serve with rice. Top with curry garnishes. |
