Ari's Sweet Indian Coconut Curry Chicken Tasty Recipes

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Ari's Sweet Indian Coconut Curry Chicken

"Chicken that tempts your tongue like sweet. This is good with a piece of tang. It's light and deep on the equal time. Everyone asks for the recipe - it is based totally on Kristi Martinez's Indian Curry Chicken I, but heavily tailored for sweet tooths! Works terrific for larger meals."

Ingredients :

eight boneless, skinless hen breast halves
1 tablespoon slight curry powder
3 teaspoons ground cinnamon
3 complete cloves
1 1/four teaspoons minced fresh ginger root
1 teaspoon finely chopped garlic
olive oil, or as wanted
2 onions, thinly sliced
1 (15 ounce) can cream of coconut
1 (15 ounce) can tomato sauce

Instructions :

Prep : 15M	Cook : 8M	Ready in : 46M

Slice hen breast halves to half of their authentic thickness; you ought to have 16 portions.
Mix curry powder, cinnamon, cloves, ginger, and garlic collectively in a small bowl to make the spice aggregate.
Heat olive oil in a skillet over medium-excessive warmth. Saute chook till browned on the outdoor and nevertheless pink at the inside, three to 4 mins consistent with facet. Place fowl on a plate.
Cook onions inside the identical skillet until they begin becoming translucent, approximately 5 mins. Pour spice aggregate in and mix with the onions. Add cream of coconut and tomato sauce; upload hen. Reduce heat to low. Simmer till chook is no longer purple inside the middle and the juices run clear, 20 to twenty-five mins. An immediate-study thermometer inserted into the middle ought to read at least 165 degrees F (seventy four ranges C).

Notes :

Frozen ginger cubes may be used in area of clean ginger.
You can also reduce the chicken into strips.

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