Go Back
–+ servings

Chicken Coconut Curry

No ratings yet
Print
Total Time: 1 hour 20 minutes
Servings: 6

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

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