CHICKEN IN COCONUT CURRY SAUCE

By gaster16

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.