Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken breasts without skin -- cubed
- 1 cup chicken stock
- 1 cup white wine
- 1/2 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 small seeded green pepper -- 1/4-inch strips
- 1 small seeded red pepper -- 1/4-inch strips
- 1 large carrot -- thinly sliced
- 1 cup coconut cream (milk)
- 1/2 cup unsweetened shredded coconut
- 1 cup broccoli flowerets
- 2 tablespoons cornstarch stirred into 1/4 cup water
Instructions
- * I used an electric wok.
- In a large heavy skillet, heat the olive oil, add the cubed chicken and
- brown on all sides for about 5 minutes; remove. Add the chicken stock,
- wine, curry powder, salt, and pepper and stir well. Let this simmer over
- moderate heat, stirring occasionally, for about 5 minutes.
- Stir in the green and red peppers, carrots, broccoli, coconut cream, and
- the shredded coconut. Simmer again for 10 minutes, stirring occasionally,
- or until the vegetables are tender. Add enough of the cornstarch to
- thicken the sauce.
- Serve over rice.