Coconut Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 tablespoons Coconut oil, divided
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 Red bell pepper, diced
• 1 Carrot, sliced
• 1 Potato, diced
• 2 tablespoons Curry powder
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cayenne pepper (optional, for heat)
• 1 can Coconut milk, full fat
• 1 cup Chicken broth
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1 teaspoon Sugar
• to taste Salt
• for garnish Fresh cilantro, chopped
• for serving Cooked rice or naan

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat.
2. 2.Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.In the same pot, add another tablespoon of coconut oil and sauté the onion, garlic, and ginger until fragrant.
4. 4.Add the red bell pepper, carrot, and potato to the pot and cook for a few minutes until slightly softened.
5. 5.Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using) until the vegetables are coated in the spices.
6. 6.Pour in the coconut milk, chicken broth, fish sauce, lime juice, and sugar. Bring to a simmer.
7. 7.Return the chicken to the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
8. 8.Season with salt to taste.
9. 9.Serve the Coconut Chicken Curry over cooked rice or with naan bread, and garnish with fresh cilantro.
10. 10.Enjoy this tropical delight!

lightbulb_outline Tips

• chevron_rightFor an extra creamy curry, use full-fat coconut milk.
• chevron_rightFeel free to customize the vegetables in this dish. You can add broccoli, snow peas, or any other veggies you like.
• chevron_rightIf you prefer a milder curry, reduce the amount of curry powder and cayenne pepper.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more over time!
• chevron_rightThis recipe can easily be doubled to serve a larger crowd.