Ingredients for Curried Chicken With Tomatoes And Nuts
- Skinless Chicken Breasts
- Peanut Oil
- Onions
- 1 tablespoon brown sugar
- 2 tablespoons grated fresh ginger
- 2-4 tablespoons red curry paste
- Light Coconut Cream
- Plain Flour
- 1/4 cup cold water
- Tomatoes
- Cashews
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How to Make Curried Chicken With Tomatoes And Nuts
- Heat 2 tablespoons of vegetable oil in a large saucepan or wok over medium heat.
- Add 1 large chopped onion, 1 tablespoon of brown sugar, and 2 tablespoons of grated fresh ginger. Cook for 4-5 minutes, or until the onion softens.
- Stir in 2-4 tablespoons of red curry paste (adjust to your spice preference). Cook for 2 minutes, stirring constantly.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Cook until lightly browned, about 5-7 minutes.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water until smooth.
- Stir the flour mixture into the curry. Increase heat to medium-high and bring to a boil, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Add 1 pint of cherry or grape tomatoes. Stir until heated through.
- Serve hot over steamed rice.
- Garnish with 1/2 cup of chopped roasted nuts (cashews, almonds, or peanuts work well).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
12g
Carbs
5g
