Real Recipes From Real Home Cooks ®

coconut chicken curry

Recipe by
barbara lentz
beulah, MI

The broth makes the dish. Whenever I roast a chicken or turkey I strain the dripping and skim the fat off the top,then I pour it into ice cube trays and freeze. That way I can add a cube or more to dishes for extra flavor. Also try a method called velveting your chicken. You take cut up pieces of chicken and sprinkle baking soda on them and let sit for 30 min. Wash the soda off and dry chicken. Heat 2 inches canola oil over low heat to luke warm. Place chicken in oil you don't want it to cook or sizzle. Remove and drain on paper towel. Makes chicken feel soft and moist in your mouth.

yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For coconut chicken curry

  • 2 c
    olive oil
  • 1 sm
    onion diced
  • 2 md
    carrots thinly sliced
  • 2 stick
    celery thinly sliced
  • 1 tsp
    finely grated ginger
  • 1 tsp
    ground turmeric
  • 1/2 tsp
    curry powder
  • 1/2 tsp
    ground coriander
  • 1/4 tsp
    red pepper flakes
  • 1 c
    butternut squash or potatoes cut into bite size pieces
  • 2 c
    chicken broth
  • 1 can
    coconut milk
  • 2 c
    cubed chicken
  • salt and pepper to taste
  • a squeeze of fresh lemon juice
  • 1/2 c
    fresh cilantro chopped

How To Make coconut chicken curry

  • 1
    Heat oil in large dutch oven. Add onion, carrot, celery, and ginger. cook 5 min.
  • 2
    Mix in the broth and spices. Then add the potatoes or squash and chicken. Bring to a boil. Reduce to a simmer. Simmer 10 min.
  • 3
    Add coconut milk. Taste and adjust seasonings. Squeeze in the lemon juice and stir in cilantro.

Categories & Tags for Coconut Chicken Curry:

ADVERTISEMENT
ADVERTISEMENT