Curried Chicken



Canola oil or peanut oil
2 pounds skinless boneless chicken breasts, cut in strips
2 (15 ounce) cans sliced potatoes
1 small apple, diced
1 can baby corn, cut into small pieces
1 can sliced water chestnuts
Vegetables of your choice: broccoli, peas, carrots, celery, bamboo shoots
1 tablespoon curry powder
2 cans coconut milk

In a large frying pan or a wok if you have one, heat oil. Sauté chicken over high heat until inside is no longer pink. Add vegetables and sauté a few minutes longer. Stir in curry powder. Add coconut milk and reduce heat. Simmer for 5 minutes and serve.

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