Chicken Curry Bar

Name: Chicken Curry Bar
Ingredients: 1 tablespoon canola oil; 1 large white onion, vertically sliced; 2 garlic cloves, minced; 2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices; 2 teaspoons curry powder; 1 teaspoon salt; 1 cup unsalted chicken stock; 1 cup light coconut milk; 1/2 teaspoon crushed red pepper; 1/2 cup flaked unsweetened coconut, toasted; 1/2 cup slivered almonds, toasted; 1/2 cup golden raisins; 1/2 cup dried banana chips; 1/2 cup thinly sliced green onions; 1/4 cup chopped fresh cilantro; 1/4 cup thinly sliced mint leaves; 8 lime wedges; 4 cups precooked brown rice

18 ingredients

4 steps

Ingredients

1 tablespoon canola oil
1 large white onion, vertically sliced
2 garlic cloves, minced
2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
2 teaspoons curry powder
1 teaspoon salt
1 cup unsalted chicken stock
1 cup light coconut milk
1/2 teaspoon crushed red pepper
1/2 cup flaked unsweetened coconut, toasted
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried banana chips
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced mint leaves
8 lime wedges
4 cups precooked brown rice

Directions

1

Heat oil in a large skillet over medium-high heat. Add white onion and garlic; saute 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.
2

Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.
3

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