Traditional Yellow Curry Chicken
Recipe By Shandra Madsen
Image by Cindy Suelzle
Ingredients
- 2 cups Thrive Life Sliced Chicken hydrated in 2 cups of water
- 1 Tbsp Olive Oil
- 1/4 cup Thrive Life Sliced Onions
- 1/4 cup Thrive Life Diced Green Chilies
- 1/2 cup Thrive Life Green Bell Peppers
- 1/2 cup Thrive Life Red Bell Peppers
- 1 tsp Garam Masala
- 1Tbsp Yellow Curry Powder
- 1 – 2 tsp Thrive Life Chicken Bouillon
- 1 tsp Black Pepper
- 3 tsp Turmeric
- 1 tsp Cummin
- 1 tsp Paprika
- pinch of Cayenne
- 2 Tbsp Brown Sugar
- 2 cans Coconut Milk
- 3 Tbsp Thrive Life Tomato Powder
- 1/2 cup Thrive Life Green Peas
- 1/2 cup Thrive Life Zucchini (optional)
- Cooked Jasmin Rice
- Flaked coconut, Thrive Life sliced green onions, and peanuts for garnish (optional)
Directions
- Choose your favoirte type of rice and set cooking in a rice cooker or over the stove.
- Place the freeze dried chicken in a bowl and add enough water to cover the chicken. Let the chicken rest for 10 minutes to hydrate.
- Heat a large saute pan or skillet with sides to medium-high heat. Add the olive oil to the pan and let it heat up. Add the peppers and onions to the oil and let saute. Add the chicken (with some of the water used to hydrate the chicken—about 1 cup) to the pan. Saute until the chicken is tender and warm.
- Add all of the seasonings to the mixture and continue to simmer.
- Add the coconut milk, tomato powder (or you can use a half can of tomato paste) and brown sugar and stir.
- Add the peas and zucchini and stir. Let simmer until warmed through and serve over hot rice.
- Garnish with green onions, peanuts and coconut.