The Curried Chicken was not a success with my kids, but they are picky eaters these days. It is not an overly strong curry meal. The Sloppy Joes are a hit with them if I chop the veggies up really small.
3 cups jasmine rice, cooked
1 green pepper, chopped
1 red pepper, chopped
1 lb chicken breasts, cut into 1 inch pieces
2 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 garlic clove, minced
1 14 oz can coconut milk
1 14 oz can pineapple chunks, drained
In a bowl combine, cornstarch, ground ginger, salt.
Add chicken to mixture and coat well.
Heat skillet over high heat, add oil, chicken and garlic. Heat chicken until it is cooked through.
Put chicken on a plate and set aside.
Reduce heat to medium, cook peppers for 2 minutes.
Pour in coconut milk, pineapple and chicken and bring to a boil, reduce heat and simmer for 20 minutes.
Add cilantro and peanuts.
Serve with rice.
2 lbs ground beef (or venison)
1/3 cup vinegar
1/3 cup brown sugar
2/3 cup water
1/4 cup ketchup
1/4 cup barbecue sauce
2 T chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
3 T mustard
1 T flour
Salt and pepper to taste
Brown beef and cook onion, celery and green pepper.
While beef and vegetables are cooking mix rest of the ingredients.
Pour mix in with beef and vegetables, stir.
Serve on buns, Hawaiian buns are my favorite.