Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless & skinless chicken breast or thighs (cut into 1.5" cubes)
  • 2 large onions (chopped)
  • 4 garlic cloves (minced)
  • 1 inch fresh ginger (peeled and minced)
  • 2 tbsp oil
  • 2 tbsp yellow curry powder
  • 1 tsp turmeric
  • 14 oz can coconut milk (full fat)
  • 1 tbsp maple syrup
  • 3/4 tsp salt
  • Ground black pepper (to taste)
  • 4 tbsp cold water
  • 1 tbsp cornstarch

Instruction

  • Cook brown rice or quinoa as per package instructions.
  • Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
  • Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
  • Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
  • Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
  • In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
  • Season with pepper to taste and serve over brown rice or quinoa. So good!