In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally. Transfer chicken to plate.
Meanwhile, prepare white rice as label directs,
To same skillet, on medium, add remaining 1 teaspoon oil. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet. Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout. Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
Serve chicken over rice.
Originally Submitted
8/15/2010
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