Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, melt butter and brown chicken over medium heat. stir in tomato, then onion recipe soup mix and curry blended with water. simmer covered 15 minutes or until chicken is done. stir in yougurt; heat through but do not boil. to serve, arrange chicken and sauce over hot rice and peas. serve, if desired, with flaked coconut, raisins, cashews, or almonds. microwave directions: in 2-quart casserole, heat butter at high (full power) 1 minute. add chicken and heat at high (full power), covered, 5 minutes. stir in tomato, then onion recipe soup mix and curry blended with water. stir in yogurt; heat at high (full power) 1 minute. let stand covered 5 minutes. serve as above.

Target recipe: start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings.