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Thai Curry Chicken Serves 4
3 cups chicken broth One (16-ounce bag frozen Oriental vegetables One (13 1/2 ounce) can lite coconut milk 1 1/2 Tablespoons curry powder 2 cups diced cooked chicken 1 cup instant (5-minute) rice
Combine broth, veggies, coconut milk and curry powder in a large saucepan. Cover, bring to a gentle boil and cook 2 minutes. Stir in diced cooked chicken and rice. Bring to a boil, reduce heat, cover and simmer 4 to 5 minutes until veggies and rice are done.
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