COCONUT CURRY CHICKEN ENJOY DAN:

                                   COCONUT CURRY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

2- pounds chicken tenders

2 teaspoons curry powder

1 teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

2 tablespoon olive oil

1 onion, chopped

1-(19 Oz) can Mae Plow coconut milk

1-thumb-size fresh ginger, peeled

4 garlic cloves, peeled

1 teaspoon red curry paste

1/4-cup raw cashews. Chopped

1-1/2-teaspoons black mustard seeds

1-cup fresh spinach

DIRECTIONS:

1.   Toss the chicken, curry powder, salt, and pepper into a bowl.

2.   Heat olive oil in skillet over medium-high heat ad when sizzling.

3.   Add onion and sauté for 4 minutes.

4.   Puree coconut milk, red curry paste ginger, and garlic in a blender, puree until very smooth.

5.   Add chicken and coconut mixture to the skillet and cook, tossing occasionally for about 7-10 minute, or until sauce has thickened.

6.   In a dry cast-iron skillet over low-heat add cashews and mustard seeds.

7.   Cook stirring until fragrant and lightly browned, 2-3 minutes.

8.   Fold spinach into chicken mixture and cook until wilted, 1 minute.

9.   Divide among bowls and cashew mixture.

ENJOY DAN:                            SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!