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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 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. 18.25 oz.
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
Recipe: Coconut Curry - Serves 4-6
- 4 boneless, skinless chicken breasts, cut into 1 ½-inch pieces
- 1 jar of Stonewall Kitchen Coconut Curry Simmering Sauce
- 1/4 cup flour
- Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- Cilantro, chopped for a garnish
- Place flour in a medium-size bowl. Dredge chicken pieces in flour, tapping off excess flour. Season with salt and pepper.
- Heat olive oil and butter in a large heavy straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken pieces in small batches and sauté 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 the jar of Coconut Curry Simmering Sauce. Simmer 10-15 minutes until hot.
- Serve over your favorite jasmine rice recipe and garnish with fresh chopped cilantro.