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Coconut Chicken Curry
2-2.5lbs chicken tenderloins
2tbsp peanut oil
1tsp sesame oil
Coconut Cream (Not cream of coconut)
1tsp Curry powder
1/2tsp dark roasted curry powder(optional)
1/2tsp Ground Cumin
1/2tsp Ground Tumeric
1/2tsp Cayanne pepper
2 medium size Tomatoes
1/2 yellow onion
2tsp chopped garlic
1tsp garlic chilie sauce (shiracha style)
Steamed rice or rice noodles as desired.
Cut tenderloins into small/bitesize pieces.
Heat wock to medium-high heat, add peanut oil, chicken and sesame oil.
Season chicken with salt and pepper as desired.
Cook chicken until slightly browned. Remove chicken to warm pan or bowl.
Add more oil if desired and add all the veggies, chillie sauce and garlic.
Cook veggies until soft/desired.
Add Coconut cream, cumin, tumeric, cayanne pepper and curry powder.
Stir everything in, add chicken and let simmer for a few minutes.
For noodles, add cooked noodles to the wok and simmer for a minute.
Serve as desired. Enjoy!
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