LOW SODIUM CHICKEN COCONUT CURRY ENJOY DAN:

             LOW SODIUM CHICKEN COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts, halves

2 carrots, chopped

1 red onion, chopped

1-1/2-teaspoon curry powder

1 tablespoon all-purpose flour

2 teaspoon hot water

1 (19.5 Oz) can Mae Ploy coconut milk

1 cup craisins

1 apple, finely chopped

DIRECTIONS:

1.   In a skillet over medium-heat, evenly brown the chicken breast halves.

2.   Mix in carrots, and onions, sauté for 4 minutes.

3.   In a bowl, mix curry powder and flour with hot water.

4.   Blend in coconut milk, forming a thick paste.

5.   Mix curry powder paste, craisins , and apple into the skillet.

6.   Thoroughly coat chicken with the mixture.

7.   Cover reduce heat; simmer for 30-45 minutes, until chicken is no longer pink, and juices run clear.

ENJOY DAN:                                               SING SONGS AND EAT NO SALT!!