Chicken Curry

• 1/2 stick butter
• 2 teaspoons olive oil (optional)
• 2 yellow onions, halved and sliced thin
• 1-2 jalapeños halved, seeded and sliced thin
• 1 cup of frozen green beans (pre-cook in microwave until cooked and hot)
• 1/2 red or yellow pepper sliced thin
• 2-1/2 Tablespoons curry powder
• 2 large chicken breasts cut into large pieces
• 2 cups heated chicken stock
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 1/4 cup heavy cream
• 1/4 cup coconut milk (optional)
• 1/2 teaspoon Mrs. Dash Garlic & Herb
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 4 oz can sliced black olives, drained (optional)
• chives for garnish (optional)

Note: Stick close to times and temperatures, so not to over cook the vegetables.  Remember they are thin cut and cook fast.


Note: Next time ... Cook the chicken in a separate pan in olive oil for 5 minutes and then add it to the chicken the chicken broth step.  Add the jalapenos and red pepper in the same step.  Reduce the chicken broth step cooking time to 6 minutes.  Maybe add 2-3 whole, fresh basil leaves toward the end.

Heat butter in large frying pan.  You can add a little olive oil, as well if you wish.  When hot, add onions and cook 5 minutes over medium heat.  Stir occasionally.

Reduce heat to medium-low and mix in curry powder and cook 2 minutes.

Add chicken, red pepper and jalapeños and stir.  Season with Mrs Dash Garlic & Herb seasoning.  Cook 3 minutes over medium heat.

Pour in heated chicken stock and bring to a boil.  Lower heat to medium-low and cook 10 minutes. Stir occasionally.

Add warm green beans.  Mix cornstarch with water and stir into sauce.  Cook 1 minute while stirring sauce.

Pour in cream and coconut milk (optional) and bring to a boil.  Lower heat to medium and cook 2 minutes. Adjust seasoning (add the salt in this step).

Decorate with sliced black olives or chives and serve over yellow rice.