We're having this for dinner tonight... I'll let everyone know how it turns out!
[color:"blue"]Coconut Chicken Curry[/color]
INGREDIENTS
2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - cut in bite sized pieces
1 small head cauliflower, rough chopped
2 ½ tablespoons yellow curry powder
1 teaspoon garlic powder
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock
salt and pepper to taste
1/3 cup Splenda (½ & ½) (optional)
DIRECTIONS
1) Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
2) Mix the cauliflower, curry powder and garlic powder into the skillet, and stir to mix. Pour in the coconut milk and chicken stock (add splenda, if desired) and stir again to mix. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
