Curry Chicken


From Betty C.  Thanks so much !


6 – 8 boneless/skinless chicken thighs (may substitute 2 lbs of pork)
3 stalks celery, diced
1 green pepper, 1 red pepper, diced
1 medium onion, diced
dash of hot sauce
1 can Cream of Celery soup
1 Tablespoon curry
1/2 can of coconut milk
salt and pepper to taste

Marinade chicken thighs with 2 Tbs  Soy sauce, 1 Tbs cornstarch for at least 2 hours.  Add 1 Tbs oil to chicken mixture before browning chicken. Brown chicken and set aside.
Stir fry onion, add curry powder and hot sauce.  Add celery and stir fry for one minute and then add the peppers and stir fry 2 minutes.  Add browned chicken, cream of celery soup and 1/2 can of coconut.  Stir until mixed and sauce is hot and smooth.  Add salt and pepper to taste. Enjoy!!


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