Coconut Curry Chicken
When temps dip, this warming curry is the perfect one pot recipe. Onions, red and yellow peppers are sautéed with spices and coconut milk until the flavors deepen. It all comes together in one pot, so minimum dishes and, even better, minimum effort.
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Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped (1 1/2 to 2 cups)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh minced ginger
- 1-2 tablespoon vadouvan curry
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 tablespoons apple cider vinegar
- one 13.5 ounce can full fat coconut milk
- 3 large skinless boneless chicken thighs, cut into 1-inch pieces
- Salt and pepper
- Cilantro for garnish
- Lime wedges
Instructions
- Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
- Add the vinegar and coconut milk to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
- Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check to be sure it's cooked.
- Stir in spinach at the very end and continue cooking, on low, until spinach wilts into the curry.
- Taste and adjust seasonings, if necessary. You might need to add a bit of salt and pepper. Add a squeeze of lime juice before serving.
- Serve over rice. Garnish with cilantro.