Coconut Curry Chicken
Coconut milk is a wonderful ingredient, adding a wonderful richness of texture and flavor, as well as mellowing out spiciness of the curry.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 1 tsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, sliced thinly
- 4 carrots, peeled and sliced
- 1 .5 lbs boneless chicken breasts, cut into chunks
- 1 Tbsp curry powder (more if you like it hotter)
- 1 tsp sea salt
- shot of sriracha
- 1 can coconut milk (I used light, lower in fat)
- 1 head of cauliflower, cut into florets
Preparation
Preparation
1 Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and carrots and cook 7-8 minutes until onions are caramelized.
2 Add chicken, spices and sriracha, stirring to coat. Add coconut milk, mix and bring to a boil. Simmer 2-3 minutes then add cauliflower. Cook an additional 5-6 minutes covered until chicken is cooked through and cauliflower is tender.
Special instructions
Coconut milk is a wonderful ingredient, adding a wonderful richness of texture and flavor, as well as mellowing out spiciness of the curry.
Source: http://pennypinchingepicure.com/2010/01/dinner-party-part-4-of-5-coconut-curry-chicken/
