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Recipes
Chicken Curry Serves 4
1 1/2 lb skinless boneless chicken thighs 1 teaspoon salt 2
tablespoons vegetable oil
3 garlic cloves, smashed and chopped 2 teaspoons curry powder 1/4 teaspoon cayenne 1 (13- to 14-oz) can unsweetened coconut milk 1 (14 1/2-oz) can stewed tomatoes 1/2
cup onion, chopped
1/2 cup green peppers, large chop 1/2 cup unsalted roasted cashews, chopped
Pat
chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch
heavy skillet over moderately high heat until hot but not smoking, then
brown chicken, turning over once, about 5 minutes total. Transfer
chicken with tongs to a plate. Add onions and peppers to pan and sauté
until onion is opaque. Stir garlic, curry, and cayenne into fat in
skillet, then add coconut milk, tomatoes with their juice, and
remaining 1/2 teaspoon salt and bring to a simmer. Add chicken along
with any juices accumulated on plate and briskly simmer, partially
covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle
with cashews.
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485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
Copyright
©
Ring Bros Marketplace. All rights
reserved.
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