Brazilian Chicken Curry

Ingredients


1 1/2 cups yellow onion, coarsely chopped
1 1/2 cups red bell pepper, coarsely chopped
1 cup baking potato, coarsely chopped
2 teaspoons fresh ginger, finely grated
3 tablespoons fresh cilantro, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb)
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons curry powder
1 (10-oz) bag frozen pre-cooked brown (or white) rice
1/2 cup light coconut milk
1 tablespoon tomato paste
2 teaspoons minced garlic 



4 oz watercress leaves (or 2 bunches)
4 radishes, thinly sliced
1 avocado, cut into bite-size pieces
4 slices bacon
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon dried mint



1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly  
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust


Description

Brazilian Chicken Curry

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