It’s still blistery cold in these parts and we’re craving hearty foods. This was a recipe created because I wanted to make Naan again and I needed something Indian to go with it (I know, it’s usually the other way around, but I really wanted to
eat test my new recipe again). It’s a lovely subtle curry with just enough spice to enhance the flavour and a wonderful creamy texture. I used coconut milk powder and water for the coconut milk in the recipe, but feel free to use the high fat canned stuff, I’m sure it will taste a lot richer. By the way, serve it with this Naan.
Coconut Chicken Curry
Serves 4, 100 g servings of chicken each
- 400 g boneless skinless chicken breasts, cut into 2.5 cm or 1 inch chunks
- 1 1/2 tbsp vegetable oil
- 2 tbsp curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, finely minced
- 4 tbsp coconut milk powder
- 400 mL or 14 oz warm water
- 1 tbsp tomato paste
- 1-2 tbsp lemon juice
- 1 tbsp sugar
- salt and pepper to taste
- 1/2 red pepper sliced thinly
- 1/2 green pepper sliced thinly
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Reserve chicken.
- Combine coconut powder and warm water and mix well.
- Pour coconut milk, tomato paste, lemon juice and sugar into the pan and stir to combine. Cover and simmer stirring occasionally for approximately 30 to 40 minutes or until the coconut milk reduces to a nice thick sauce. During the final 15 minutes, add the red and green peppers so they don’t overcook and the chicken to reheat.
- Serve with Naan.