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AVOCADO CURRIED CHICKEN
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 4.000 4
    skinned and boned chicken breast halves, cut into strips
  • 1.500 1 ½ tsp.
    salt, divided
  • 1.000 1 Tbsp.
    LAND O LAKES Butter
  • 1.000 1
    large onion, thinly sliced
  • 1.000 1
    (14-ounce) can unsweetened coconut milk
  • 1.000 1 cup
    water
  • 1.000 1 Tbsp.
    curry powder
  • 0.750 ¾ tsp.
    ground coriander
  • 0.750 ¾ tsp.
    ground cumin
  • 0.250 ¼ cup
    sour cream
  • 3.000 3
    CALIFORNIA AVOCADOS, peeled and sliced
  • 0.000
    Hot cooked rice

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Instructions

  1. Sprinkle chicken with 1 teaspoon salt.
  2. Melt butter in a skillet over medium-high heat; add chicken, and saute 5 minutes or until lightly browned.
  3. Add onion, and saute 4 to 5 minutes.
  4. Stir in coconut milk, next 4 ingredients, and remaining 1/2 teaspoon salt.
  5. Bring to a boil.
  6. Reduce heat, and simmer, stirring occasionally, 30 minutes.
  7. Stir in sour cream and avocado; cook 3 minutes or until thoroughly heated (do not boil).
  8. Serve over hot cooked rice.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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