CURRIED CHICKENCanola oil or peanut oil2 pounds skinless boneless chicken breasts, cut in strips2 (15 ounce) cans sliced potatoes1 small apple, diced1 can baby corn, cut into small pieces1 can sliced water chestnutsVegetables of your choice: broccoli, peas, carrots, celery, bamboo shoots1 tablespoon curry powder2 cans coconut milk1. In a large frying pan or wok, heat oil. Sauté chicken over high heat until inside is no longer pink.console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }2. Add vegetables and sauté a few minutes longer. Stir in curry powder. Add coconut milk and reduce heat.3. Simmer for 5 minutes and serve.
