Thai Curry Chicken and Vegetables
Ingredients:
2 tbs Oil
1 tsp Garam Masala
1/2 ts Garlic powder
1/2 tsp Ground Ginger
1/2 tsp Pepper
1/2 tsp Cayenne pepper
1 1/2 lb boneless, skinless Chicken breasts or thighs, cut into 1-inch pieces
1 c Chicken broth
3 ts Curry powder (we used “Fish Curry”)
2 tb Rice wine vinegar or white wine vinegar
14 oz Coconut milk
16 oz Frozen broccoli, carrots, water chestnuts and red peppers (or a bag of any kind of frozen mixed vegetables you like)
5 c Hot cooked rice
Directions:
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in garam masala, garlic powder, ginger, pepper and cayenne pepper. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.
Add chicken broth, curry powder, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally. Add veggies to skillet, bring back to a boil. Cook 3 to 5 minutes more or until veggies are crisp-tender. Serve over rice.