Wednesday, November 17, 2010

Coconut Chicken Curry

We found this recipe in "The Joy of Cooking" cook book. We made it last night and loved it so I thought I would pass it along. I like to add potatoes and a bit of shredded coconut too.

4-6 servings


2 pounds chicken breast, seasoned with salt and pepper
2 TBsp vegetable oil

1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed
2 scallions, chopped
1 jalepeno pepper, seeded and chopped
1 TBsp chopped, peeled fresh ginger (can subst. with dried)
2-3 garlic cloves, finely chopped

1 1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 TBsp curry powder
1 tsp salt


Heat 2 TBsp oil in a large skillet over high heat. Add chicken and brown on both sides.

Remove from pan, then add: onions, carrots, peas, scallions, jalepeno, ginger, and garlic.

Cook until veggies are soft (about 5 minutes).

Add coconut milk, raisins, curry pouwder, and salt. Bring to a boil.

Once it is boiling, add chicken, reduce heat, cover, and simmer 20-25 minutes (until sauce is thickened and chicken is cooked).

Serve with cooked rice.

1 comment:

  1. This sounds really good! Jalepeno is an interesting element.