1poundboneless, skinless chicken thighs,
*salt and ground black pepper,
1medium tomato, seeded and diced (1 cup),
114 ounce canunsweetened coconut milk,
1/4cupminced fresh mint leaves,
1Season chicken with salt and pepper.
2Heat oil in a large skillet over medium heat. Cook chicken 8 to 10 minutes per side or until done (when internal temperature of chicken reaches 165 degrees). Remove chicken to a plate and set aside. Dice onions while chicken cooks.
3Add onions to skillet; cook onions in pan juices 10 minutes or until very soft. Stir in curry powder and cook 1 more minute. While onions cook, cut cooked chicken into bite-sized pieces. Dice tomato. Chop mint leaves very finely to mince.
4Stir chicken, tomato and milk into skillet with onions. Cook 2 to 3 minutes to thicken slightly and reduce. Combine cornstarch with 1 tablespoon water; stir into skillet mixture to thicken. Remove skillet from heat.
5Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; stir in mint. Serve while hot.
No Nutritional Information Available