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The blend of spices that create curry originate from Southeast Asia. The term "curry" has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapenos, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.
Water, Coconut Cream (coconut milk [treenut], food starch modified, guar gum, xanthan gum, carrageenen), Mangos, Onion, Soy Sauce (water, wheat, soybeans, salt), Sugar, Lemongrass Puree (lemongrass, water), Canola Oil, Tomato Paste, Minced Garlic, Rice Wine Vinegar, Cayenne Mash, (cayenne peppers, salt, vinegar), Ginger (ginger, citric acid), Red Jalapeno, Gum Acacia, Xanthan Gum, Dried Garlic, Vegetarian Chicken Flavor (vegetables [carrot, celery, onion], salt, cane sugar, maltodextrin, dried onion, natural flavor, yeast extract, potato starch, dried garlic, turmeric), Curry Powder, Lime Juice Concentrate, Spices, Dehydrated Onion, Salt
Directions:Cut four, boneless, skinless chicken breasts into 1 1/2 inch pieces. In a bowl, lightly coat chicken with a 1/4 cup flour and season with salt and pepper. Heat 2 TBLS. olive oil and 1 TBLS. butter in a large, heavy, straight sided saute pan over medium-high heat until it shimmers. Add the chicken pieces in small batches and saute until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat. Return chicken to pan and add a jar of Coconut Curry Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice, garnish with fresh chopped cilantro. Serves 4-6.
This was so quick and easy to fix. We liked it so much we are ordering 2 more and saving it for company dinners
A Fan, Memphis
I used this with sauteed shrimp, but I added coconut cream (or use coconut milk to make it thinner) to the sauce to even out the taste, as it can be strong. It was delicious. My husband fell in love with this.
Angie, Turlock, CA
I would probably not make a similar sauce from scratch, so this is is a good, quick and easy alternative to takeout. I used chicken thighs because I prefer the taste with a stronger sauce, and I added chopped broccoli, cauliflower and yellow bell pepper at the simmer stage and a handful of spinach for the last 2 minutes to make it a whole meal.