Madras Curry

• 2 Tablespoons Butter
• 1 pound Boneless, Skinless Chicken Breasts Or Thighs, Cut Into Thin Strips
• 1 whole Bell Pepper, Stem And Seeds Removed Then Cut Into 1-inch Chunks
• 1 can (13 Oz. Size) Bean Sprouts, Drained (optional)
• 3 cloves Garlic, Minced
• 1 Tablespoon Madras Curry Powder, Or Any Curry Blend You Like
• 1 teaspoon Garam Masala
• 1 can Regular Or Lite Coconut Milk, 13 Ounce Can
• 1/2 cups Chicken Or Vegetable Stock, Plus A Little Extra
• Cooked Rice, Naan, Cilantro, And/or Thinly Shredded Cabbage, Your Choice, For Serving
• Salt To Taste

1. Heat a large skillet to medium heat with the butter.
2. When the butter foams and melts, add the chicken with a sprinkle of salt.
3. Cook the chicken until browned and almost cooked through, about 5 minutes.
4. Add the bell pepper, stir, and cook for 2 minutes.
5. Add the bean sprouts and garlic and stir for one minute, then add the spices.
6. Let the spices cook into the mixture for 2 minutes.
7. Add the coconut milk and 1/4 cup of the stock.
8. Stir to form a loose gravy.
9. Bring the curry to a bubble then reduce the heat and simmer uncovered for 10-20 minutes, adding more stock as needed to achieve the consistency that youd like.
10. Taste the curry and add more salt if youd like.
11. Serve over rice or any way you want!

butter, chicken breasts, bell pepper, sprouts, garlic, curry, garam masala, regular, chicken, cilantro, salt

Taken from tastykitchen.com/recipes/main-courses/madras-curry/ (may not work)