Chicken Curry Bar

By jeknudson

Ingredients

• 1 tablespoon canola oil
• 1 large white onion, vertically sliced
• 2 garlic cloves, minced
• 2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 cup unsalted chicken stock
• 1 cup light coconut milk
• 1/2 teaspoon crushed red pepper
• 1/2 cup flaked unsweetened coconut, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup golden raisins
• 1/2 cup dried banana chips
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced mint leaves
• 8 lime wedges
• 4 cups precooked brown rice

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Heat oil in a large skillet over medium-high heat. Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.

2. Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.