Print Recipe
Coconut Chicken Curry
Chicken simmered in a boldly spiced coconut milk sauce.
servings: 4
total time: 30 minutes active 1.5 hours inactive
recipe by: Rae
Ingredients
- 1 TBSP oil
- 1 TBSP ginger root, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 1/2 cup yellow onion, julienne
- 1/4 tsp red pepper fakes
- 2 TBSP curry powder
- 1 tsp turmeric
- pinch cumin powder
- 1 cup water
- 1 can coconut milk
- 1 lb boneless chicken breasts, cut into 1 inch pieces
- 1 tsp kosher salt
- 2 tsp lime juice
- 2 TBSP cilantro leaves, chopped
Directions
- In a Dutch oven heat the oil, ginger and garlic over medium heat. Stir often until fragrant and just beginning to brown on the edges.
- Add the onion, red pepper flakes, curry powder, turmeric, and cumin powder and stir until the onion begins to soften, about 3- 5 minutes.
- Add the water and coconut milk and chicken. Bring to a boil and reduce heat to a simmer. Add the salt.
- Simmer, uncovered, until reduced by half and chicken is tender. About 3 hours over low, low heat. Stir often.
- Add the lime juice and cilantro. Taste and season if needed.
- Serve with rice and vegetables.
Similar Recipes:
one-pot recipesglutenfree recipesdairyfree recipesspicy recipeschicken recipesindian recipescoconut recipescurry recipesmain_dishes recipesbreast recipes
