Coconut Milk Curry Chicken

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4 teaspoons curry powder
3 cloves crushed garlic
Salt and pepper
3 tablespoons canola oil
1/4 c chopped cilantro leaves
1 tablespoon honey
2 lbs chicken tenders
1 can (15oz) coconut milk

 

Mix curry, oil, garlic, salt, pepper, oil and cilantro together in a bowl.  Add chicken and coat evenly.  Cover and refrigerate 2-24 hours.  Cook on medium heat until almost done through, add coconut milk, cover and reduce heat to simmer for 15 minutes.

Serve over steamed rice.

Serves 4.

 

Coconut Milk Curry Chicken - GFCFSF
Coconut Milk Curry Chicken - GFCFSF - Chicken Being Cooked
Coconut Milk Curry Chicken - GFCFSF - Ingredients