Coconut Curry Chicken

Coconut Curry Chicken

Coconut Curry Chicken
This isn't your typical curry dish. Infused with coconut milk, the one-two punch makes this chicken dinner all the more better. Serve over hot jasmine rice.
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Makes:
6 servings

Ingredients
  • 6 chicken breast fillets
  • 2 oz. ghee
  • Coconut Curry Sauce:
  • 1 oz. ghee
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 stem lemon grass, chopped finely
  • 2-3 small red chilies, finely chopped
  • 1/4 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 2 tsp. curry powder
  • 1 can coconut milk

  • Methods/steps
    Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice. Serve topped with coconut curry sauce. For sauce, melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft. Add chilies, cinnamon, cardamom and curry. Cook, stirring, about a minute. Stir in coconut milk and simmer, uncovered 5 minutes. Remove from heat, blend or process until smooth, strain and reheat.
    Additional Tips
    Ready in 20 min

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