Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut-curry chicken. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon.
Coconut-Curry Chicken is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Coconut-Curry Chicken is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook coconut-curry chicken using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Coconut-Curry Chicken:
- Make ready 3 tsp coconut oil
- Prepare 12 oz boneless, skinless chicken breast, cut into 1 inch pieces
- Get 1/2 tsp salt
- Prepare 1 med onion, thinly sliced
- Make ready 1-1/2 tsp minced jalapeño chile
- Prepare 2 tsp fresh ginger, peeled and grated
- Prepare 2 garlic cloves, crushed
- Take 1/2 tsp curry powder
- Make ready 3/4 c light coconut milk
- Get 2 T packed fresh cilantro leaves, chopped
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Season with salt and pepper, as needed. Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low.
Instructions to make Coconut-Curry Chicken:
- In skillet, heat 2 tsp of oil. Sprinkle chicken with 1/4 tsp of salt; add to skillet and cook stirring occasionally until golden. Transfer to plate.
- In same skillet, heat 1 tsp oil. Add onion and cook until tender. Stir in pepper, jalapeño, ginger and garlic; cook about one min. Stir in curry and cook another min. Stir in coconut milk and loosen brown bits from pan.
- Return chicken to skillet and cook until no longer pink. Remove from heat and stir in cilantro and 1/4 tsp salt.
Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. After you've fallen in love with this dish, you'll want to try my Chicken and Broccoli Curry, Thai Coconut Curry, and Chicken or Shrimp Pad Thai. Coconut curry chicken thighs: thigh meat will work great instead of breast meat (grab boneless skinless and adjust for cooking time). A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This Coconut Curry Chicken tastes better than your favorite restaurant!
So that’s going to wrap this up for this special food coconut-curry chicken recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
