coconut chicken curry
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.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups olive oil
- 1 small onion diced
- 2 medium carrots thinly sliced
- 2 sticks celery thinly sliced
- 1 teaspoon finely grated ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1 cup butternut squash or potatoes cut into bite size pieces
- 2 cups chicken broth
- 1 can coconut milk
- 2 cups cubed chicken
- - salt and pepper to taste
- - a squeeze of fresh lemon juice
- 1/2 cup fresh cilantro chopped
How To Make coconut chicken curry
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Step 1Heat oil in large dutch oven. Add onion, carrot, celery, and ginger. cook 5 min.
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Step 2Mix in the broth and spices. Then add the potatoes or squash and chicken. Bring to a boil. Reduce to a simmer. Simmer 10 min.
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Step 3Add coconut milk. Taste and adjust seasonings. Squeeze in the lemon juice and stir in cilantro.
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