3 boneless, skinless chicken breasts
1 Tbsp olive oil
1 Tbsp medium curry powder
2 cloves garlic, minced
2 tsp grated lime rind (about 2 limes)
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
1.2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
3 cups quartered mushrooms
2 carrots, sliced diagonally
1 onion, sliced
3 Tbsp lime juice
1 1/2 cups coconut milk
2 tomatoes, chopped
1 cup frozen peas
1/3 cup peanuts (optional)
1) Cut chicken into bite-sized pieces. In large, heavy saucepan, heat 2 tsp of the oil over meduim heat. Cook chicken, stirring often, until cooked through. Remove chicken to plate.
2) Add another 1 tsp of oil to pan. Reduce heat to medium. Add curry, garlic, lime rind, ground coriander, cumin, cayenne pepper, sugar, salt & pepper. Stir over heat for 30 seconds.
3) Add mushrooms, carrot, onion, lime juice and peanuts. Cook, stirring occasionally, 10 minutes, or until mushrooms are golden and liquid is evaporated.
4) Pour in coconut milk and bring to a boil. Boil 5 minutes. Reduce heat to medium. Stir in tomatoes and chicken. Cook 3minutes. Stir in peas, heat through.
Serves 3 - 4.
Serve with Coconut Rice
