LINDA'S CURRY CHICKEN

Linda's Curry Chicken

I have been working on a recipe of this dish that is similar to the one I enjoy at the local Chinese restaurant. The colors are amazing. Sure would be great to take a picture of this dish.

2 cups- 3 cups of chicken, cooked and cubed
1 large onion, diced
1 large green pepper, quartered
1/2 packaged of frozen oriental vegetables, thawed
6 cloves of garlic minced
salt and pepper to taste.
2 1/2 tsp curry powder
3 tsp turmeric
one 13.5 oz of lite fat coconut milk
1 T butter
1T flour
2 TB coconut oil

Saute' the onion and green pepper in the coconut oil. Add salt and pepper. Add the garlic and the frozen (thawed vegetables). Move all of the vegetable to the side of the skillet. Add the pat of butter, melt and make a paste with the flour. Add the curry powder and turmeric and cook ofr 2 minutes. Add the coconut milk. Put the chicken and simmer all of the mixture for about 5 minues. Serve over rice, couscous, or noodles. Makes about 4-6 servings.

You can also take four fresh chicken thighs and brown them in 2 T of coconut oil. Drain the oil and had about 1/2 cup of water and simmer for 20 minutes with a lid on th skillet until they are done. Place the cooked meat over the curry mixture and serve over rice, couscous, or noodles.

You can eliminate the oil and flour to reduce the calories. If you don't have coconut milk, use some low fat sour cream or try some yogurt. For more spice add one jalapeno diced to the onion mixture that's sauted. Or add 1/2 tsp of cayene pepper flakes.