1 pound boneless, skinless chicken thighs
* salt and ground black pepper
1 tablespoon oil
2 onions, diced
2 teaspoons curry powder
1 medium tomato, seeded and diced (1 cup)
1 14 ounce can unsweetened coconut milk
1 teaspoon cornstarch
1/4 cup minced fresh mint leaves
Season chicken with salt and pepper.
Heat oil in a large skillet over medium heat. Cook chicken 8 to 10 min
utes per side or until done (when internal temperature of chicken reac
hes 165 degrees). Remove chicken to a plate and set aside. Dice onions
while chicken cooks.
Add onions to skillet; cook onions in pan juices 10 minutes or until v
ery soft. Stir in curry powder and cook 1 more minute. While onions co
ok, cut cooked chicken into bite-sized pieces. Dice tomato. Chop mint
leaves very finely to mince.
Stir chicken, tomato and milk into skillet with onions. Cook 2 to 3 mi
nutes to thicken slightly and reduce. Combine cornstarch with 1 tables
poon water; stir into skillet mixture to thicken. Remove skillet from
Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; sti
r in mint. Serve while hot.
No Nutritional Information Available