Curry Chicken with Vegetables
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients:
* 1.5 lb skinless, boneless chicken breasts
* 1 Tbsp olive oil
* 1/2 medium red onion, finely chopped
* 3 cloves garlic, crushed
* 13.5oz can lite coconut milk
* 1/2 cup skim milk
* 2 raw red potatoes, diced
* 1/2 red bell pepper, diced (1/2 cup)
* 2 small zucchini, diced (1 cup)
* 2 small yellow squash, diced (1 cup)
* 2 Tbsp fish sauce
* 2 Tbsp chili sauce
* 1 Tbsp sugar
* 1 Tbsp ground corriander seed
* 1 tsp ground cloves
* 1 tsp ground cumin seed
* 1 tsp ground cinnamon
* 1/2 tsp ground cardamom
* 4 bay leaves
Preparation:
In 2qt pan, saute chopped onion and garlic in olive oil until the onion is translucent. Dice chicken into 2 inch chunks. Add diced chicken and fry until the outside of the chicken pieces are cooked, approximately 5 minutes. Stir in sugar, corriander, cloves, cumin, cinnamon, cardamom, and bay leaves. Stir in Coconut milk, skim milk, fish sauce, and chili sauce. Add potatoes and simmer 10 minutes, stirring occasionally. Add remaining vegetables, making sure vegetables and chicken are completely covered with liquid. Simmer for 15 minutes. Discard bay leaves before serving. Serve alone or with white rice.
