Ginger Carrot Curry Chicken w/ Coconut Rice

1 lb. Chicken sliced or chopped into cubes
1 Onion Sliced
1 Red Sweet Pepper Sliced
1 Cup mashed Carrots
1/2 cup coconut milk for sauce
1/2 cup 2% milk
1 tsp. Yellow Curry
1/2 tsp. ground ginger
1/2 cup frozen peas and carrots
1/2 cup coconut milk for rice
1 cup white rice
1 1/2 cups water
1/4 cup shredded coconut

Prepare white rice using water and 1/2 cup coconut milk. Use non-stick pan to cook chicken spinkle with salt and pepper to taste. Once lightly cooked remove chicken from pan add 1 tbsp. olive oil and saute onion and red pepper. Then add 1/2 cup coconut milk, milk, mashed carrots, spices, frozen peas and carrots and stir into pan. Add the chicken back to the sauce and let it reduce on low to thicken...you can always add a little corn starch or a tbsp. of flour to thicken. Just make sure to mix it with a little a tbsp. cold milk before adding to avoid clumping. If you prefer a sweeter curry you can add splenda during the cooking of the sauce add 1/2 tsp. at a time and taste. Before serving lightly toast the shredded coconut on a non-stick pan and mix into the rice. I like to meaure out 1/2 cup cooked rice in a measuring cup and mound it on the plate with the curry chicken to the side and serve with salad or veggie of your choice.

Number of Servings: 4

Recipe submitted by SparkPeople user JUSTICELEAGUE.