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    5 Tbsp. Quaker® Oats
    4 boneless lean chicken breasts (washed, drained, and cut into 1-inch cubes)
    1 tsp. corn flour
    5 dried chilies, cut into 2 cm pieces, and soaked in hot water until softened 
    4 cloves garlic, sliced
    2 cm piece ginger, sliced
    2 cm piece turmeric root, sliced
    2 stalks lemon grass, sliced
    2 kaffir lime leaves, torn into pieces
    1/2 cup coconut milk, light
    3/4 cup non- or low-fat milk
    1 tsp. salt
    1 - 2 tsp. sugar OR 1 packet of sweetener  



Cooking Instructions

• Roast the Quake®r Oats in a pan for about 10 minutes or until the oats are evenly browned. Cool the oats and then grind them in a mixer until fine. Set aside.
• Blend dried chilies, shallots, garlic, ginger, turmeric root, lemon grass, and 1/4 cup of water to a fine paste in an electric blender.
• Stir fry the paste in a little oil until fragrant. Add coconut milk and mix well.
• Add chicken, cover, and cook the mixture on a simmering flame, until the chicken is tender.
• Mix milk and oats and add it into the pan. Add turmeric and kaffir lime leaves, mix well, and stir until the gravy thickens.
• Cover and cook on a simmering flame for about 6 minutes.
• Dish out and serve immediately.