Kat's Chicken Avocado Coconut
4 skinned and boned chicken breast halves, cut into strips
1 ½ tsp salt, divided
1 Tbsp Butter
1 large onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk
1 Cup water
1 Tbsp curry powder
¾ tsp ground coriander
¾ tsp ground cumin
¼ Cup sour cream
3 avocados peeled and sliced
Hot cooked rice
Instructions
Sprinkle chicken with 1 teaspoon salt.
Melt butter in a skillet over medium-high heat; add chicken, and saute 5 minutes
or until lightly browned.
Add onion, and saute 4 to 5 minutes.
Stir in coconut milk, next 4 ingredients, and remaining 1/2 teaspoon salt.
Bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 minutes.
Stir in sour cream and avocado; cook 3 minutes or until thoroughly heated (do
not boil).
Serve over hot cooked rice.