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Coconut Curry Chicken
Coconut curry chicken is one of the most delicious, versatile dishes out there. With tons of variations from South India to Thailand, they say that no two curries are exactly the same! This version is not only delicious but you’ll make it on a regular basis. If you’re looking for ultra-velvet sauce, use full-fat coconut milk.
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.
