• 1 lb boneless, skinless chicken breasts 455 g
• 3 tbsp CRISCO® Oil, divided 45 mL
• 1 large onion, chopped
• 1 tsp chopped garlic 5 mL
• 1 can (13½ ounces) coconut milk 385 g
• ½ cup yogourt 125 mL
• 1 tbsp grated fresh ginger 15 mL
• 2 tsp curry powder 10 mL
• ¾ tsp salt 4 mL
• 1/8 tsp pepper .5 mL
• 4 cups cooked white rice 1 L
• Traditional curry garnishes (coconut, toasted almonds, chopped green onions)

1. RINSE chicken; pat dry. Cut into 1-inch pieces. Heat 2 tablespoons CRISCO® Oil in large skillet on high heat. Add chicken. Sauté about 3 minutes or until browned. Remove from skillet.
2. ADD remaining 1 tablespoon CRISCO® Oil to skillet. Add onion and garlic. Cook and stir until onion is tender. Drain. Add coconut milk, yogourt, ginger, curry powder, salt and pepper to skillet. Bring to a simmer. Simmer 10 minutes. Serve with rice. Top with curry garnishes.

4 Servings