Hawaiian Chicken Curry

By carvalhohm

Ingredients

• 1/4 1/4 1/4 cup (1/2 stick) butter
• 1/4 1/4 1/4 cup (1/2 stick) butter
• 1 1 1 small onion, chopped
• 1 1 1 small onion, chopped
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 1-inch 1-inch 1-inch piece of ginger, crushed
• 1-inch 1-inch 1-inch piece of ginger, crushed
• 2 2 2 tablespoons curry powder
• 2 2 2 tablespoons curry powder
• 5 5 5 tablespoons flour
• 5 5 5 tablespoons flour
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon salt
• 1 1 1 can (13.5 ounces) canned coconut milk
• 1 1 1 can (13.5 ounces) canned coconut milk
• 1 1–1 1/2 1/2 cup chicken broth
• 1 1–1 1/2 1/2 cup chicken broth
• 1 1 1 cup carrots, chopped
• 1 1 1 cup carrots, chopped
• 1 1 1 medium potato, cut into small cubes
• 1 1 1 medium potato, cut into small cubes
• 1 1/2 1 1/2 1/2 pounds chicken breast, cooked
• 1 1/2 1 1/2 1/2 pounds chicken breast, cooked
• 1 1 1 tablespoon fresh cilantro leaves, chopped
• 1 1 1 tablespoon fresh cilantro leaves, chopped

Preparation

Step 1

Boil the chicken for 15-25 minutes. Let cool and chop into bite-sized pieces. Melt the butter with the onion, garlic and ginger in a covered microwave-safe casserole dish for about 3 minutes.

Stir in the curry powder, flour and salt. Mix in the coconut milk and broth. Add the carrots and potatoes. Cover and microwave for 10 minutes, stirring occasionally, until the sauce is thickened. Check to see if the vegetables are softened and cooked through; if not, microwave for another 5-10 minutes.

Add the chicken to the curry sauce. Cover the casserole dish and microwave for another 3-4 minutes. Stir to coat the chicken with the curry sauce. Serve hot with a garnish of chopped cilantro.