Coconut Chicken Curry
Coconut Chicken Curry
Have ready:
2 lbs bone-in chicken thighs or breasts
Season with:
Salt and black pepper to taste
Heat in a large skillet or wok, over high heat:
2 Tbs vegetable oil
Add chicken. Brown on both sides. Remove from pan. Add:
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
1 Tbs finely chopped peeled fresh ginger
2 to 3 garlic cloves, finely chopped
Cook until the vegetables are soft, about 5 minutes. Add and bring to a boil:
1-1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 Tbs curry powder
1 tsp salt
Add the chicken, reduce the heat, and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked. Serve with:
Cooked rice
Have ready:
2 lbs bone-in chicken thighs or breasts
Season with:
Salt and black pepper to taste
Heat in a large skillet or wok, over high heat:
2 Tbs vegetable oil
Add chicken. Brown on both sides. Remove from pan. Add:
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
1 Tbs finely chopped peeled fresh ginger
2 to 3 garlic cloves, finely chopped
Cook until the vegetables are soft, about 5 minutes. Add and bring to a boil:
1-1/2 cups unsweetened coconut milk
1/2 cup golden raisins
1 Tbs curry powder
1 tsp salt
Add the chicken, reduce the heat, and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked. Serve with:
Cooked rice
