Chicken Curry / Paula Deen

By JJCR

Ingredients

• 1/4 cup butter
• 5 boneless, skinless chicken breasts (about 2 1/2 lbs.)
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 tbsp. minced fresh ginger
• 1 (15 oz.) can coconut milk
• 1 (14.5 oz.) can stewed tomatoes
• 1 cup chicken broth
• 1 1/2 tbsp. curry powder
• 1 stick cinnamon
• 1 tsp. fish sauce
• 1/4 cup chopped fresh cilantro
• 1/4 cup raisins
• 1/2 tsp. salt
• Hot cooked couscous or rice

Preparation

Step 1

1. In a large skillet, melt butter over med-high heat. Add chicken; cook 4 to 5 minutes per side, or until lightly browned. Remove from skillet, and set aside. Add onions, garlic, and ginger; cook 5 minutes, or until tender. Return chicken to skillet.
2. Stir in coconut milk, tomatoes, broth, curry powder, and cinnamon; bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
3. Stir in fish sauce; simmer, uncovered, 20 minutes. Stir in cilantro, raisins, and salt.
serve over hot cooked rice.

PAULA DEEN, QUICK AND EASY MEALS