Ingredients
8
8 servings
- •0.25 cup pine nuts
- •0.25 cup butter
- •2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
- •1 onion, chopped
- •4 cloves garlic, minced
- •2 tablespoons soy sauce
- •1 (14 ounce) can unsweetened coconut milk
- •1.5 teaspoons paprika
- •0.25 teaspoon ground cumin
- •1 teaspoon curry powder
- •2 teaspoons cornstarch
- •0.25 cup cold water
Instructions
- Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
- Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
- Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
- In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.
Nutritional Facts
Per 8 servings
- Calories: 311
- Carbohydrate: 5g
- Fat: 20g
- Fiber: 1g
- Protein: 29g
- Sugar: 1g
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