Coconut Chicken Curry features tender chicken chunks, sautéed in a rich creamy curry sauce, served over white rice and shredded coconut. This curry chicken is fragrant and offers a variety of flavors in an easy to make recipe
1-1/2 cups cooked white rice
1/4 cup shredded coconut
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 TBSN extra virgin olive oil
One (13 oz) can coconut milk
2 TBSN tomato paste
1 TBSN minced garlic
2 TBSN yellow curry powder
1 TBSN Thai red curry paste
2 TBSN brown sugar
1 teaspoon fish sauce
2 TBSN lime juice
1/4 cup fresh cilantro roughly chopped
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Prep: 10 min Cook: 25 min Ready: 35 min Serves: 4-6
1. Cook rice according to package directions. Mix in shredded coconut.
2. Heat the oil in a large skillet over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
3. Sprinkle the chicken chunks with curry, salt and pepper.
4. Sauté chicken with garlic and onion in oil until chicken is no longer pink.
5. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
6. Cook 2-3 minutes or simmer longer to thicken if needed.
7. Stir in the brown sugar, fish sauce, and lime juice. 8. Top with fresh cilantro, serve over cooked rice.
1 serving: 508 calories
27g fat (19g saturated fat)
63mg cholesterol
541mg sodium
39g carbohydrate (6g sugars, 4g fiber)
29g protein
Chicken curry boosts your immune system.A curry can relieve the pain of arthritis. Curries may help to prevent Alzheimer's and cancer. A curry is good for your heart and can help ease digestion. Curry helps lower your cholesterol and boost your metabolism.
Fruity, unoaked or lightly oaked Chardonnay, like those from Australia or cooler parts of California have enough body to pair with creamier curries.