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Chicken and Sugar Snap Pea Curry Print Email


1 ½ pounds boneless, skinless chicken breast halves, sliced thinly
2 TBS canola oil
1 TBS ground coriander
2 cups fresh sugar snap peas

Sauce:
1 TBS canola oil
1 onion, diced (about 1 cup)
1 TBS curry powder
1 tsp chili powder
1 tsp jalapeno pepper, minced
1 tsp fresh ginger, minced
1 (14 oz) can diced tomatoes, drained
1 (14 oz) can light coconut milk
2 tsp salt
¼ tsp black pepper

In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes. Remove from heat and set aside.

Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.

Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors. Serve over rice. Makes 4 servings.
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