1 tablespoon O Organics(TM) Extra Virgin Olive Oil
1 onion, thinly sliced
1 pound frozen precooked chicken breast strips
2 cloves garlic, minced or pressed
3/4 cup Safeway SELECT Jazz & Spice Mango Curry Marinade
1/2 cup light or regular coconut milk
2 tablespoons cornstarch
Instructions
In a 2- to 3-quart pan, add salt to water to taste
and bring to a boil over high heat. Add couscous,
and cook following directions on package. Fluff
couscous and keep warm.
Meanwhile, combine oil and onion in a 12- to 14-
inch nonstick frying pan with a lid over high
heat. Stir often until onion is lightly browned, 4
to 5 minutes. While onion browns, cut chicken
strips into 2-inch pieces, if necessary. To pan,
add garlic, chicken, and marinade; stir to mix.
Cover pan, reduce heat to medium-high, and simmer,
stirring occasionally, until chicken is almost
completely thawed, about 5 minutes.
Stir in frozen vegetables. Cover pan and cook 3
minutes. Uncover pan, increase to high heat, and
stir often until vegetables are thawed and tender-
crisp when pierced, 3 to 4 more minutes.
Blend coconut milk with cornstarch until smooth.
Add to pan and stir to blend well. Simmer until
sauce thickens, about 1 minute more. To serve,
spoon over couscous.
Chicken breast strips tossed with frozen vegetables
make this simple curry full of protein
Originally Submitted
11/15/2010
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