Yield
6 Servings
Preparation time
15 minutes
Ingredients
1⁄4 c Flour
3 T Curry powder
1 Onion (chopped)
1 cn Coconut milk
1 cn Rotel
1⁄4 t Crushed red pepper
1 t Cumin
1 lb Chicken (cubed 1")
1⁄4 t Salt
Instructions
<p>Combine curry powder, cumin, salt and flour in a resealable plastic bag. Add chicken and toss to coat.<br />
<br />
Heat 2 tablespoons oil in large skillet over medium-high heat. Shake any excess curry mixture off chicken pieces and add to pan. Sauté chicken for 5 minutes, stirring occasionally. Add 1 tablespoon oil and onions. Cook chicken and onions an additional 3 minutes.<br />
<br />
Add tomatoes, coconut milk, and crushed red pepper. Bring to a boil, reduce heat slightly and simmer 10 minutes or until thickened. Leftover coating mix can be used to thicken, if necessary. Serve with desired toppings.<br />
<br />
Serve over basmati rice.</p>
-