Coconut-Curry Chicken
Coconut-Curry Chicken

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coconut-curry chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Add chicken, tossing lightly to coat with curry oil. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.

Coconut-Curry Chicken is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Coconut-Curry Chicken is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut-curry chicken using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Coconut-Curry Chicken:
  1. Prepare 3 tsp coconut oil
  2. Make ready 12 oz boneless, skinless chicken breast, cut into 1 inch pieces
  3. Make ready 1/2 tsp salt
  4. Make ready 1 med onion, thinly sliced
  5. Take 1-1/2 tsp minced jalapeño chile
  6. Take 2 tsp fresh ginger, peeled and grated
  7. Prepare 2 garlic cloves, crushed
  8. Take 1/2 tsp curry powder
  9. Make ready 3/4 c light coconut milk
  10. Prepare 2 T packed fresh cilantro leaves, chopped

Variations In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Add the chicken to the Dutch oven and season with salt and pepper. Finish the dish: Add the onion, garlic, curry powder and stir.

Steps to make Coconut-Curry Chicken:
  1. 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.
  2. 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.
  3. Return chicken to skillet and cook until no longer pink. Remove from heat and stir in cilantro and 1/4 tsp salt.

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. 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.

So that’s going to wrap it up with this exceptional food coconut-curry chicken recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!