If you’re scrambling to put dinner on the table, pull out this quick recipe.
Karen Mangum shares how to make yummy chicken curry.
30 Minute Chicken Curry
1 Tbsp sesame oil
1 medium red bell pepper, diced
1 cup shredded carrot
1/4 cup sliced green onion
3 cloves garlic, minced
3 cups diced cooked chicken
1 cup chicken broth (I use Better Than Bouillon chicken base)
1 Tbsp cornstarch
1 (13.5-ounce) can light coconut milk
2 Tbsp natural peanut butter
1 Tbsp Sriracha sauce
2 tsp curry powder
1/4 tsp turmeric
1/2 cup coconut creamer or fat-free half and half
1/4 cup chopped fresh cilantro leaves
Toasted peanuts and coconut
3 cups cooked brown rice
Heat sesame oil in a large skillet placed over medium high heat. Add bell pepper, carrot, green onion and garlic. Cook and stir for 3-4 minutes or until vegetables are slightly soft and tender. Add chicken and stir to combine.
Combine broth and cornstarch in a small container; whisking to combine. Pour over chicken mixture and bring to a boil, then reduce to medium low and allow to simmer for 1-2 minutes. Add coconut milk, peanut butter, Sriracha, curry powder and turmeric. Simmer for 5 minutes. Before serving, stir in coconut creamer and chopped cilantro. Cook another minute to heat through. Serve over brown rice. Top with peanuts, coconut and cilantro leaves.
Find more of Karen’s recipes at www.insidekarenskitchen.com.