Chicken Curry with Coconut milk

Name: Chicken Curry with Coconut milk Recipe
Yield: 14
Ingredients: 2 whole Boneless Skinless Chicken Breasts (not split); 1 medium onion chopped; 5 cloves of garlic minced; 1 can light coconut milk; 2 cups chicken broth (less if you like it thicker); 1 Tbs. yellow curry; 1 tsp. cumin; 1/2 pkg. frozen peas; 1-2 carrots chopped (match stick style); 1 bunch of basil chopped; 1 Tbsp. Olive Oil; salt and pepper

Number of Servings: 14

Ingredients

2 whole Boneless Skinless Chicken Breasts (not split)1 medium onion, chopped5 cloves of garlic, minced1 can light coconut milk2 cups chicken broth (less if you like it thicker)1 Tbs. yellow curry1 tsp. cumin1/2 pkg. frozen peas1-2 carrots chopped (match stick style)1 bunch of basil, chopped1 Tbsp. Olive Oilsalt and pepper

Directions

Cut chicken into bite size chunks. Saute onions and chicken in olive oil using a large wok or frying pan. Cook until chicken is cooked and onions are clear. Add broth and spices (except fresh basil). Cook off 1/3 of the liquid. Add carrots and peas, cook until carrots are tender. Add coconut milk and basil. Salt and pepper to taste. Serve over rice. Makes 14 , 1 cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user PPPGREEN.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving