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 of flavors 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.
Water, Coconut Cream (coconut milk [treenut], modified food starch, guar gum, xanthan gum, carageenan), Mango, Onion, Soy Sauce (water, wheat, soybeans, salt), Pure Cane Sugar, Lemongrass Puree (lemongrass, water), Canola Oil, Tomato Paste, Garlic, Cayenne Mash (cayenne peppers, salt, vinegar), Rice Wine Vinegar, Ginger (ginger, citric acid), Red Jalapeño (red jalapeno pepper, vinegar), Gum Acacia, Xanthan Gum, Spices, Dried Garlic, Chicken Stock (chicken stock, natural flavor, salt, sugar, yeast extract), Lime Juice Concentrate, Curry Powder, Dehydrated Onion, Salt, Paprika
Cut four, boneless, skinless chicken breasts into 1 1/2 inch pieces. In a bowl, lightly coat chicken with a 1/4 cup flour and season with salt and pepper. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large, heavy, straight sided saute pan over medium-high heat until it shimmers. Add the chicken pieces in small batches and saute 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 a jar of Coconut Curry Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice, garnish with fresh chopped cilantro. Serves 4-6.