Coconut Chicken Curry
Servings: 4
Total Time: 30 minutes active 1.5 hours inactive
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
1. 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.
2. Add the onion, red pepper flakes, curry powder, turmeric, and cumin powder and stir until the onion begins to soften, about 3- 5 minutes.
3. Add the water and coconut milk and chicken. Bring to a boil and reduce heat to a simmer. Add the salt.
4. Simmer, uncovered, until reduced by half and chicken is tender. About 3 hours over low, low heat. Stir often.
5. Add the lime juice and cilantro. Taste and season if needed.
6. Serve with rice and vegetables.
2. Add the onion, red pepper flakes, curry powder, turmeric, and cumin powder and stir until the onion begins to soften, about 3- 5 minutes.
3. Add the water and coconut milk and chicken. Bring to a boil and reduce heat to a simmer. Add the salt.
4. Simmer, uncovered, until reduced by half and chicken is tender. About 3 hours over low, low heat. Stir often.
5. Add the lime juice and cilantro. Taste and season if needed.
6. Serve with rice and vegetables.
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