Chicken Curry with Coconut Milk (meatless)
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lb. meatless chicken | Cut into bite size pieces. |
| Salt and freshly ground black pepper | |
| 2 tbs. oil | |
| 1 medium onion | Washed and chopped. |
| 2 cloves garlic | Washed and chopped. |
| 1 or 2 Serrano chilies | Washed and finely chopped. |
| 1 teaspoon ground ginger | |
| 1 ½ tbs. curry powder | |
| 3/4 cup low sodium vegan hicken stock | |
| 1 cup low fat canned coconut milk | |
| 1/3 cup roasted unsalted cashew halves | |
| 3 tbs. cilantro leaves | Washed and coarsely chopped. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season the chicken with salt and pepper and cook it in oil in a large skillet over medium about 15 -20 minutes. Remove the chicken from the pan and reserve. | |
| 2 | Pour all but 2 tbs. of the fat out of the pan and stir in the onion, garlic, chilies, and ginger. Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 minutes. | |
| 3 | Add the curry powder and sauté until fragrant, about 2 minutes. | |
| 4 | Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 minutes. | Cook until internal temperature of chicken reaches 165 degrees F. |
| 5 | Add the coconut milk, simmer until thickened (3 to 5 minutes), and remove from the heat. | |
| 6 | Transfer the chicken to shallow serving bowls, spoon the sauce over, and sprinkle with the chopped cashews and cilantro. |
