Chicken and Coconut Curry

I have to admit I have not cooked Curry anything before, other than Curried Carrots. I saw a recipe from Tyler Florence, however it was way too complicated for me, so I used it as a guide and made it a whole lot easier and made it a bit more healthful by adding more vegetables.

It turned out quite good, I got a thumbs up from my husband and it is Gluten Free as well! One note, I would not use both red pepper flakes and a jalapeno again, it was quite spicy.

2 to 3 small chicken breasts cut into strips or chunks your choice (I did large chunks) 1/2 onion diced 1 red bell pepper cut into chunks 2 carrots peeled and cut into coins (microwave them for 3 minutes to help them cook faster)

4 tbl butter

1/2 cup green peas

1 Jalapeno seeds removed and diced

4 garlic cloves finely chopped

1 inch piece of fresh Ginger peeled and finely chopped

2 tbl t0mato paste (I used Catsup)

2 to 3 tbl Curry Powder of your choice (I used a yellow curry, next time I will use a red curry)

1 cinnamon stick

1/2 tsp red onion flakes (or none if you don't like it spicy)

2 cans of Lite Coconut Milk

1 cup of cleaned and sliced mushrooms

Cilantro for garnish

Jasmine Rice cooked

Place your butter in a large sauce pan on medium heat, add the onion, garlic and ginger, let cook for a few minutes then add the peas, carrots, jalapeno, mushroom and red bell pepper, sprinkle on your curry powder and cook for an additional 5 minutes, remove to a plate.

Heat your pan to high and sear off the chicken pieces, add the ingredients on the plate back into the pan and add your coconut milk, red pepper flakes, cinnamon stick and tomato paste.

Let cook until it has reduced, tasting along the way and adding more Curry Powder if needed. Remove Cinnamon Stick.

Serve over Jasmine rice with Cilantro garnish.