Coconut Chicken (Recipe)

 

Ingredients

4 boneless, skinless chicken breast halves

1/2 tbsp curry powder

2 tbsp vegetable oil, divided 

425g (14oz) sliced asparagus, cut into 25mm (1in) pieces on the bias

185g (6oz) fresh mange touts

1 large carrot, peeled and grated

4 green onions, green and white parts, sliced

425g (14-oz) tin coconut milk

Steps

1.  Trim, rinse and pat the chicken breasts dry with paper towels.  Cut them into 25mm (1in) cubes.

2.  In a medium-sized bowl, mix the curry powder with 1 tablespoon of vegetable oil.  Toss with the chicken pieces to ensure the meat is evenly coated.

3.  In a large saute pan over high heat, add the remaining tablespoon of oil.  Cook the chicken in batches (to avoid overcrowding the pan) until golden brown, stirring frequently to prevent sticking.  Return all of the chicken to the pan and add the asparagus, mange touts, carrots and green onions.  Cook for about 3 minutes over high heat, stirring constantly, until the vegetables are tender.  Add the coconut milk and bring to a simmer.  Serve immediately.

From : Low-Carbo Cooking