3 C's - Curried Coconut Chicken

If you don't like curry - sail on by...this recipe is not for you. I like curry dishes, and this one was pretty darn fabulous, if I do say so myself. Not only was it inexpensive to make, but it also used ingredients that are easy to find (this can be unusual when you are making food from another part of the world), and was a snap to prepare. I didn't even thaw the chicken before cutting it up and throwing it in the skillet!

CURRIED COCONUT CHICKEN (recipe courtesy of www.landolakes.com)

1 tbsp vegetable oil
1 lb of boneless, skinless chicken breast, cut into 1 inch pieces
1 (16 oz) package of frozen stir-fry vegetables*
1/2 cup of hot water
1 tbsp curry powder
1 chicken bouillon cube
1 cup of sour cream
1/4 tsp coconut extract**
toasted coconut, for garnish (if desired)

Heat oil in a large skillet, add chicken, stirring constantly and cook until no longer pink. Add bag of vegetables, stirring constantly and cook until crisp-tender.

Meanwhile, mix hot water, bouillon and curry powder in a small bowl. Add to chicken mixture, and continue cooking an additional 3 to 5 minutes.

Stir in sour cream and coconut extract. Keep on stove, until heated through completely. Serve over rice. Add toasted coconut to garnish.

*I used a frozen vegetable mix of broccoli, carrots, cauliflower and lima beans. You can certainly use fresh vegetables as well, but the frozen veggies are so darn easy!
**You can find the coconut extract right in the baking aisle. (Get it now, before all those Christmas Cookie bakers snap it all up!)

I also added a couple of embellishment into my rice...some frozen peas and just a touch of cayenne pepper for some spice.