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Curry Chicken

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Comments

your very welcome
Yvette Velez Lepree   •  8 Jun   •  Report
and also I season the chicken with a bit of regular salt not a lot before I put the curry mix on . I say it up you taste buds. It came out really good.
Yvette Velez Lepree   •  8 Jun   •  Report
These are great comments and show how flexible this recipe is. Thanks Yvette.
Meg Spanish   •  8 Jun   •  Report
This is a great recipe to use as a base of what to do. I use four clove of garlic. Instead of vegetable oil,I used extra virgin olive oil. I used exalty the amont of curry powder that was ask for. my husband does not like it when it to curry but me I like it strong.I use chicken wing and I didn't use jalapeno pepper. I use water it's still going to be full of flavor with chicken broth or without it. I did not have broth so water was used. I had no peas,which i replace with red potatoes and the sweet potatos were used in the dish. Great recipe.
Yvette Velez Lepree   •  7 Jun   •  Report
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Ingredients

3 garlic cloves

1 to 2 inch piece of ginger, peeled and cut into 3 pieces

2 tablespoons plus 1 teaspoon vegetable oil or ghee**, divided

2 teaspoons curry powder

1-1/2 pounds boneless chicken breast, cut into ½ inch strips (cutting width-wise)

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 medium onion, finely chopped

1 jalapeno pepper, seeded and finely chopped

1 cup chicken broth, reduced sodium

½ cup coconut milk

1 medium sweet potato, about 8 ounces, peeled and cut into ½ inch dice*

½ cup frozen peas

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