4 Serving
50 Minutes
472 Calories
Ingredients
- 1.5 kg boneless, skinless chicken breast, cut into pieces
- 1 can coconut milk (you can use a full-fat or light variety)
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 2 shallots, minced
- 1 medium red onion, chopped
- 2 tbsp. tomato paste
- 2 cloves garlic, minced
- 1 tsp. freshly grated ginger
- 1 1/2 tbsp. curry powder
- 1/2 cup water
- Juice of 1/2 lime
- Cooked rice, for serving
- Lime wedges, for serving
- Mint leaves, torn, for serving
- Kosher salt
Method
- Step 1: In a large pot or high-sided skillet over medium heat, add butter and oil. When the oils are hot enough to cook with, add onion and shallots for 6-8 minutes until they become tender and translucent.
- Step 2: Add garlic, ginger and curry powder to the pot. Cook until fragrant for 1 minute more before adding tomato paste next. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
- Step 3: Add coconut milk and water to the pot then bring it to a simmer. Add chicken and cook, stirring occasionally until cooked through.
- Step 4: Stir in lime juice and garnish with mint. Serve hot with rice.