Curry Chicken Red Grape salad

by renalee

Prep time: 0:45 Overall time: 2:00

Servings: 8 servings

INGREDIENTS

Boneless skinless chicken breasts
(For every lb of chicken use roughly one can of coconut milk)
Coconut Milk
Curry: paste, sauce, or powder- whatever you feel comfortable using
Onion: yellow, white or red - whatevs
Garlic: I like Dorot crushed garlic cubes when lazy
Red Grapes: sliced in quarters
Tid bit of sour cream

INSTRUCTIONS

Cook chicken til just browned- add onions and sweat 'em, add coconut milk and curry. Simmer until chicken is super tender and you can easily break it apart with a spoon. As you simmer the mixture the milk will reduce and become thicker. Add tid bit of sour cream it will help to thicken, mix in well though. When the chicken is tender and laying in the milk but not swimming it's most likely done. Remove from heat and add in quartered grapes. Spoon into fridge container (I like vintage Pyrex refrigerator dishes). Allow to cool and serve in Pita bread (homemade is best), with Naan bread or in a spinach wrap. Add veggies to your specific tastes (lettuce, cukes, etc.)

CHEF COMMENTS

Ratios: This is a very loose recipe. Roughly 1lb of chicken to one can of coconut milk. Sometimes the milk is more solid than liquidy so you'll just have to see what you get. If you want to serve a dinner party I would recommend doing a breast for every 2 people (when broken up and in salad form it's a lot more). My family loves garlic and onions so I add quite a bit, as with the curry. Go easy on the grapes, you can simply cut them in half- but if small children will be eating quarters might be best.

Keeps for a few days but usually at my house it doesn't last that long.

Tagged: chicken, salads add tags

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