2 lbs chicken breasts diced
1 can of coconut milk or 2 cups regular milk
1 can of manderine oranges or pinapple pieces(i prefer manderines)
2 Tbs brown sugar
2 Tbs curry powder
2 Tbs sweet chili sauce
1 red bell pepper chopped
1/4 onion or green onions chopped
cayenne to taste
in frying pan sear chicken and add bell pepper on high heat. when chicken starts to turn white turn down heat to meadium-high. when chicken is almost cooked through, add coconut milk, sugar, curry, chili sauce and cayenne. let simmer for a few minutes. then add manderine oranges with juice into the pan and stir in. when chicken is cooked through and sauce starts to get slightly thicker, it is ready to serve. best served hot on hot rice. top with cilantro(a must)
all seasonings can be added to taste. i add until it tastes right to me.
i used THIS RECIPE for my butter naans. it can also be done in the oven. i have used both and i have also used a stone cookie sheet and a metal one. stone works better but it's not necessary. i would also suggest playing around with the amount of oil that is added first because is makes all the difference in how it turns out.