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Adriel's Chinese Curry Chicken
Reviews:
March 13, 2011

Delicious, quick and easy to make. Modifications: Doubled the sauce portion of the recipe, because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are >10 oz). Although I doubled the sauce, I used only 2 chicken breast halves, which were roasted and shredded, then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture, and there was plenty of chicken, some in each bite. In addition, added carrots which were cut on the bias (so that they would cook at same rate as potatoes).

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