Coconut Curried Chicken
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INGREDIENTS 1 tablespoon curry powder
1/2 teaspoon salt
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1 cup chopped onions
1 pound boneless, skinless chicken pieces, cut into 1-inch pieces
1/2 cup coconut milk
1 tablespoon lime juice
2 tablespoons sweetened coconut flakesCombine the curry powder and salt in a bowl; add the chicken and toss to coat.
Heat the oil in a non-stick pan, over medium high heat, add the garlic, ginger and onion and cook, stirring 1 minute; add the chicken and sear for 2 to 3 minutes per side, or until browned.
Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about another 15 minutes.
Meanwhile, toast the coconut flakes in a dry skillet, then let them cool. (If toasted is desired, otherwise don't).
Serve the chicken with the toasted coconut sprinkled on top, or just plain, raw coconut flakes.
Makes 4 servings