Title: Coconut Chicken Curry
Categories: Poultry Entree Kump
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | | Green pepper; cut in strips |
| 1 | | Garlic clove; minced |
| 1 1/2 | tb | Curry powder |
| 4 | | Chicken breasts, boned skinned & cut in 1" dice |
| 4 | md | Potatoes; peeled cut in 1" dice |
| 1 | cn | Coconut milk (about 16 oz) |
| | | Chicken stock or water |
IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper
and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add
chicken, potatoes, coconut milk, salt to taste and enough stock or water to
cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes
are tender.