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Coconut Chicken Curry

Thursday, August 6, 2015






If you are a curry lover, then this coconut chicken curry is for you! It is very easy to put together for a weeknight dinner. And as an added bonus it makes your house smell amazing! Serve it over jasmine rice and sprinkle a bit of fresh cilantro on and you have a tasty dinner. Oh and don't forget naan bread! I can find it at our local grocery store. They have regular and garlic. I always pick up the garlic. It goes perfectly with the coconut and curry flavors in this dish!


Coconut Chicken Curry


3 cups cooked jasmine rice

3-4 chicken breasts , cut into bite size pieces

2 tsp curry powder

1 tsp salt, divided

1/4 tsp pepper

1/4 tsp chili powder

2 T olive oil

1/2 cup red onion, diced small

4 cloves garlic, minced

2 T fresh basil , minced

1 (14oz) can coconut milk

2 T white sugar

1 T cornstarch

1 tsp fresh ginger, grated

2 T lime juice

1 T minced cilantro


Directions

1. prepare jasmine rice per package directions. set aside and keep warm.

2. In a small bowl, stir together the curry, 1/2 tsp salt, pepper and chili powder.

3. In a medium bowl, toss the chicken pieces with the curry mixture. Coat evenly. Cover and let the chicken marinate for about 30 minutes.

4. In a large skillet, heat the olive oil over medium heat. Saute the onion, garlic and basil in the oil until the onion is translucent.

5. Add the curry coated chicken pieces and the remaining 1/2 tsp salt and cook for 5-6 minutes until the chicken is cooked through.

6. In a seperate bowl, mix together the coconut milk, sugar and cornstarch until well combined.Pour the coconut milk into the skillet, whisking vigourously.

7. Continue to whisk on medium heat until the sauce is slightly thickened and beginning to bubble. Stir in the ginger and lime juice.

8. Cook and whisk for another minute.

9. Serve chicken over rice, with a sprinkle of cilantro to garnish.

10. Serve with naan to mop up the juices.

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