Coconut Curried Chicken

Wednesday, March 10, 2010

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This Saturday is the first ever Bentonville Half Marathon ! Here are some ideas to help you fuel up before the race and recover when it’s all over All recipes courtesy of www.runnersworld.com 1 lb. boneless, skinless chicken breasts (3 or 4 breasts), cut into bite size pieces 2 Tbsp. Curry powder 1/2 c. canned light coconut milk 1 Tbsp. canned tomato paste 2 tsp. vegetable oil 3 cloves garlic, minced 1 small onion, chopped 1 tsp. chopped fresh ginger 1/8 tsp. cayenne pepper 1/2 tsp. salt In a two-quart, microwavable dish, stir chicken with oil until good and greasy. Stir in curry powder, garlic, onion, ginger and cayenne pepper. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Move chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10 to 12 minutes, stirring a few times, until the sauce thickens slightly. Stir in the salt and


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Opinion, Pages 4 on 03/10/2010

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