Easy Chicken Curry

This week I ended up getting some organic chicken tenderloin. They were on sale. So I got 1 pack.
A few days earlier I had made chicken curry, which was good, but I ended up not posting about it.
This time it is really a keeper.

We need (on the picture)
  • 1 tsp of Knorr Chicken Flavor Bouillon
  • 1 can of coconut milk
  • 1/2 of a jar of green curry
  • 1/2 tsp if ground ginger
  • 1/2 tsp of ground coriander
  • 1/4 tsp of ground cinamon
  • 2 medium cloves of garlic mashed
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We also need (not on the picture)
  • 1 cup of water
  • 1 onion chopped
  • 2-4 tbsp of olive oil
  • salt/pepper to taste
  • 1 lbs of chicken tenderloins cut into bite size pieces (any kind of chicken will work)
Heat up the oil, add the onions and let them get translucent over medium heat. Add the chicken and cook for a few minutes, like 5-7 minutes. Stir it. The goal is not get color on the meat, just to sear the outside. 
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Add the water and the bouillon powder.  Bring it up to a boil and cook for a minute or 2. Add all the remaining things from the picture, but not the coconut milk. Cook for another 2 minutes. Season with salt and pepper. Taste the liquid and not the meat. 
Turn down the heat to simmer . Cook for about 10-15 minutes, depending on the choice of meat. 
Add the coconut milk. Simmer for another few minutes. If all is still to liquid, mix corn starch and water and use this to thicken the sauce.
Serve with rice.
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-Mahlzeit-







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