Portions:
4
Ingredients
- 4 4
- 1/4 cup Canola oil
- 2 tablespoons curry powder
- 1/3 cup maple syrup (preferably golden syrup for its delicate flavor)
- 14 oz coconut milk
- To accompany: Basmati rice, naan bread
- To garnish: coriander, green shallots
Method
- In a large skillet, brown chicken in oil with maple syrup over high heat for 3 minutes. Sear chicken cubes on all sides.
- Remove chicken from pan. In the same skillet (without cleaning the skillet), over low heat, add the curry and coconut milk.
- Cook for 5 to 6 minutes.
- Pour the sauce into a presentation bowl and add the chicken. Garnish with fresh coriander and green shallots. Serve with basmati rice and naan bread.
