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Chicken & Coconut Curry Saute

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  • 3 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into strips
  • 1 red bell pepper
  • 1 medium sweet onion, chopped
  • 2 cloves garlic
  • 1 1/2 Tbsp. curry powder, toasted
  • 1 cup water
  • 1 medium tomato, chopped
  • 1 cup coconut milk
  • 1/2 cube Knorr® Chicken flavored Bouillon Cube(s)
  • Salt and red pepper to taste
  • 1/4 cup chopped fresh cilantro

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  • 2 Heat remaining 1 tablespoon olive oil in same skillet and cook bell pepper and onion, stirring occasionally, until tender, about 3 minutes. Add garlic and curry powder and cook 1 minute.
  • 3 Stir in water, tomato, coconut milk and Knorr® Chicken flavored Bouillon Cube; bring to a boil, stirring until Bouillon is dissolved. Reduce heat to low and simmer, stirring occasionally, 2 minutes.
  • 4 Return chicken to skillet and simmer until chicken is thoroughly cooked, about 5 minutes. Season to taste with salt and crushed red pepper flakes. Stir in cilantro. Serve, if desired, over hot cooked rice.