We found this recipe in "The Joy of Cooking" cook book. We made it last night and loved it so I thought I would pass it along. I like to add potatoes and a bit of shredded coconut too.
2 pounds chicken breast, seasoned with salt and pepper
2 TBsp vegetable oil
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed
2 scallions, chopped
1 jalepeno pepper, seeded and chopped
1 TBsp chopped, peeled fresh ginger (can subst. with dried)
2-3 garlic cloves, finely chopped
1 1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 TBsp curry powder
1 tsp salt
Heat 2 TBsp oil in a large skillet over high heat. Add chicken and brown on both sides.
Remove from pan, then add: onions, carrots, peas, scallions, jalepeno, ginger, and garlic.
Cook until veggies are soft (about 5 minutes).
Add coconut milk, raisins, curry pouwder, and salt. Bring to a boil.
Once it is boiling, add chicken, reduce heat, cover, and simmer 20-25 minutes (until sauce is thickened and chicken is cooked).
Serve with cooked rice.