Chicken Coconut Curry

Hayley Sokol Bahr

1 T vegetable oil
1½ lb. chicken
1 large head fresh broccoli
4 medium fresh carrots
1 can coconut milk
1 T. curry powder
2 tsp. chicken bouillon or 2 bouillon cubes
1 c. sour cream
Salt and pepper to taste

Cook chicken in oil till no longer pink. Add vegetables, stir constantly for 2 minutes. In small pan heat coconut milk, add curry and bouillon. Stir coconut milk mixture into chicken mixture until vegetables are tender, about 3-5 minutes. Stir in sour cream, heat through, and serve over rice. Top with pineapple tidbits, mandarin oranges, peanuts, almonds, and coconut. For a healthier option, cook chicken prior or without oil. Use light sour cream and light coconut milk.