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Coconut Chicken Curry
4 boneless chicken thighs, cubed
1 sweet potato, cubed
1 cup of chopped onions
5 cloves of garlic, chopped
½ cup Mushrooms
½ cup Bell peppers
1 can of coconut milk
2 tablespoons of curry powder
2 tablespoons of butter
Cooking oil of choice
Sea salt, as desired
First sauté the garlic and the onions with 1 tablespoon of coconut oil in a
large skillet, Then add butter and bring to low heat. Once it melts, add curry
powder and bell peppers and mix until curry powder is dissolved next add in the
can of coconut milk, next add in the cubed chickens. When the meat is cooked
very lightly, add the cubed sweet potatoes and mushrooms. Turn the heat up to
high. Once it starts simmering, lower the heat to medium low, and cover. Let it
cook for about 30 minutes or when your chicken is cooked thoroughly,
occasionally stirring.
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