Chicken curry ramen noodle dish pleazzze!

Chicken Coconut Curry
Serves 6

After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered

Coarse salt

11/2 lbs. boneless, skinless chicken breasts, sliced crosswise into 3/4" strips

1 Tbsp. curry powder

3 tsp. veg. oil

6 garlic cloves, minced

1/4 tsp. red pepper flakes

3/4 cup canned coconut milk

1 Tbsp. tomato paste

1 cup frozen peas, thawed

1/4 cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1". Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.

*****You can serve this over rice, or if you like noodles, boil some ramen, make your curry sauce a little more watery, and pour that over the top for curry-ramen soup. I had that for dinner today, and it was amazing =)

--Everyday FOOD

CHICKEN CASSEROLE

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1 whole chicken, cooked

2 Tbsp. butter

1 c. grated cheese

1 can cream of mushroom soup

1 small onion, chopped

1 bell pepper, chopped

2 pkg. Ramen noodles

Brown onion and bell pepper in butter in a skillet. Add
soup, noodles (cooked and drained) and chicken which has been
pulled from the bone. Pour in baking dish and cover with
grated cheese. Bake 20 minutes or until bubbly at 400 degrees.