Coconut Chicken Curry

barbara lentz


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.


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30 Min
15 Min
Stove Top


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2 c
olive oil
1 small
onion diced
2 medium
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(s)
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


  • 1Heat oil in large dutch oven. Add onion, carrot, celery, and ginger. cook 5 min.
  • 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.
  • 3Add coconut milk. Taste and adjust seasonings. Squeeze in the lemon juice and stir in cilantro.

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About Coconut Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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