Ingredients

The following ingredients have 4 Servings
  • 1 pound Boneless, Skinless Chicken Breasts Or Thighs, Cut Into Thin Strips
  • 2 Tablespoons Butter
  • 1 whole Bell Pepper, Cut Into 1-inch Chunks
  • 1 can Bean Sprouts, 13 Oz, Optional
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Madras Curry Powder, Or Any Curry Blend You Like
  • 1 teaspoon Garam Masala
  • 1 can Regular Or Lite Coconut Milk
  • ½ cups Chicken Or Vegetable Stock, Plus A Little Extra
  • Cooked Rice, Naan, Cilantro, And/or Thinly Shredded Cabbage, Your Choice, For Serving

Instruction

  • Heat a large skillet to medium heat with the butter. When the butter foams and melts, add the chicken with a sprinkle of salt. Cook the chicken until browned and almost cooked through, about 5 minutes.
  • Add the bell pepper, stir, and cook for 2 minutes.
  • Add the bean sprouts and garlic and stir for one minute, then add the spices. Let the spices cook for 2 minutes.
  • Add the coconut milk and 1/4 cup of the stock. Stir to form a loose gravy. Bring the curry to a bubble then reduce the heat and simmer uncovered for 10 – 20 minutes, adding more stock as needed to achieve the consistency that you’d like.
  • Taste the curry and add more salt if you’d like. Serve over rice or any way you want!