Curry Coconut Chicken

Tender pieces of white meat chicken simmered in a curry coconut sauce

We were in New York last week for a wedding and had a whirlwind trip to the city and upstate. We didn't get home until late Sunday night, so there was no time to go grocery shopping or plan meals for the week. I was still exhausted on Monday but knew I wanted to get back to cooking after way too much eating and drinking at restaurants during our trip. This cheap and easy chicken curry was the perfect thing to make that night. I picked up a few fresh ingredients from the store, made a big pan of this curry, and had enough leftovers for a couple of work lunches. Unlike a lot of curries, the amount of spices and specialty ingredients required is really pretty minimal. I always have cumin, curry powder, red chile flakes, salt, and pepper (you can omit the turmeric if necessary) in my pantry and use them all the time. They add a great spice to this dish and are mellowed by the sweet and creamy coconut milk.


Related Recipes:
- Coconut Curry Lentil Soup
- Thai Chicken Curry
- Coconut Basmati Rice


Curry Coconut Chicken:

• Dice 1 1/2 lbs. of boneless skinless chicken breasts into 1" pieces and toss with 1 1/2 tsp. curry powder, 1 tsp. salt, and a pinch of pepper.
• In a small bowl, whisk together 3 tsp. cumin, 1 1/2 tsp. curry powder, 1 tsp. turmeric powder, and 1/2 tsp. red chile flakes. Set spice mixture aside.
• Meanwhile, heat 2 tbsp. coconut oil* in a large heavy skillet over medium heat.
• Add in 1 diced onion and cook for 3-4 minutes, or until soft. Add in 2 cloves of minced garlic and cook for another minute.
• Stir in the spice mixture and cook for a minute, then stir in 2 tsp. tomato paste until combined.
• Add the chicken to the skillet and cook for 5-7 minutes, or until the outside has browned.
• Add in 1 c. light coconut milk and 1/4 c. of water and bring to a heavy simmer.
• Let the chicken finish cooking in the sauce for about 5 minutes, or until the chicken is completely cooked through.
• Stir in the juice of 1/4 lime and a handful of fresh cilantro leaves. Check for seasoning.
• Serve over rice.

Serves four

*Or vegetable or canola oil.