For the past week I have been getting so many amazing recipes posted to the Yellow Pepper facebook page. It has been so much fun to see what kind of yummy goodness people post and also having a great go to place for recipes. I decided I was going to start making what friends were posting, so I decided to try Matthew's Coconut Curry Chicken. Well, it was so yummy that I actually made it twice in one week. The second time I made it for the Brinkley's and I got such a nice note from Justina about how good it was. " My face is melting cause this chicken is so good ". Ironically Matthew and his family came into town that same day and we met up later on for dinner. I was able to give him a double thumbs up for the great recipe, as well as I gave him the promised Charlotte Photography print.
Here is the recipe. The only thing I did the second time that I didn't do the first was eliminate the red pepper and carrot. I think I preferred it without. But, do your own experiment and let me know how it goes. I would love to have feedback.
2 T vegetable oil
2 t chopped garlic
2 T curry powder
3 Boneless, skinless chicken breast halves cut into bite sized pieces
1 Large Red Pepper
1/2 Cup Carrot, grated.
1/3 cup brown sugar
1 t garlic salt
1 can unsweetened coconut milk (13.5-14 ounces)
1/3 cup chicken stock
In a large skillet over medium heat, combine oil, garlic, and curry powder. Cook for 30-60 seconds, just long enough for the garlic to get infused into the oil and curry mixture.
Add the chicken, and cook for 10 minutes, or until juices run clear. Add the red pepper, carrot, brown sugar and garlic salt to the chicken and mix in. Add the coconut milk and chicken stock.
Reduce heat to low and cook for 30 minutes, stirring occasionally.
While it is cooking prepare the rice according to the instructions on the package.