Ingredients
- 6 boneless chicken breast halves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 onion chopped
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1 serrano chile veins and seeds removed minced
- 2-1/2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1 cup coconut milk
- 3 tablespoons slivered almonds toasted
- 2 tablespoons chopped fruit mint
Preparation
Step 1
Sprinkle chicken with salt and pepper. Heat heavy large nonstick skillet over medium high heat until hot. Add oil, heat until hot. Add chicken in batches, if necessary, cook 4 minutes or until browned turning once. Place on plate. Melt butter in same skillet over medium to medium low heat. Add onion, ginger and garlic, cook and stir 5 minutes or until softened. Stir in chile, curry powder and paprika, cook and stir 2 minutes. Add coconut milk, bring to a boil. Return chicken to skillet, reduce heat to low. Cover and cook 8-10 minutes or until no longer pink in center, turning once. Stir in almonds, sprinkle with mint. To toast almonds, place on baking sheet, bake at 375 for 4-6- minutes or until light golden brown. Cool.