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Chicken Coconut Curry

Chicken is cooked in coconut milk which adds a richness and creaminess and cuts through the spice to make this a weeknight favorite in my house.

Chicken Coconut Curry

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Serves: 6 Total Time: 1 hour and 20 minutes

Ingredients


  • 3 tablespoons Ghee, recipe follows (or use store bought)
  • 2 medium onions, chopped
  • 1 -inch piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 cinnamon stick
  • 1 tablespoons red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 (15-ounce) cans unsweetened coconut milk
  • 2 cups chicken stock
  • 4 tomatoes, seeded and chopped
  • 6 boneless, skinless chicken breasts, cut into 1-inch strips (you can also use chicken thighs)
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 lemon, juiced
  • Mint leaves, for garnish
  • 4 cups cooked basmati rice


Instructions

1

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

2

Add the tomato paste, curry powder, cinnamon stick, and red pepper flakes and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

3

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper.

4

Serve in bowls over rice and garnish with cilantro and mint leaves.Recipe from Tyler Florence

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