Coconut Chicken Curry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Tyson® Chicken Breasts

1

Medium Onion , chopped

1 clove

Garlic , minced

1 tsp

Fresh Ginger , minced

2 Tbsp

Curry Powder

3

Fresh Basil Leaves , chiffonade

1 tsp

Granulated Sugar

1 Tbsp

Sunflower Oil

1 cup

GOYA® Coconut Milk

to taste

Salt

to taste

Ground Black Pepper

to taste

Water

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Tyson® Chicken Breasts (2) into strips.

Step 2

Chiffonade the Fresh Basil Leaves (3) .

Step 3

Slice the Onion (1) and crush the Garlic (1 clove) and the Fresh Ginger (1 tsp) .

Step 4

Sauté the onions in Sunflower Oil (1 Tbsp) until translucent, then add the garlic and ginger. Sauté for a couple of seconds so the garlic doesn't burn.

Step 5

Add the chicken strips and stir fry until no longer pink.

Step 6

Add the Curry Powder (2 Tbsp) and stir.

Step 7

Add the GOYA® Coconut Milk (1 cup) and simmer for 5 minutes. Add Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Adjust the consistency of the curry with Granulated Sugar (1 tsp) if needed and Water (to taste) . Garnish with basil. Serve with basmati rice and enjoy!