Buttery Coconut Chicken Curry For When The Crisp Weather Hits
Plus, it keeps well in the fridge for up to two days.
| Servings | Prep Time | Cook Time |
| 4-6servings | 20minutes | 50minutes |
| Servings | Prep Time |
| 4-6servings | 20minutes |
| Cook Time |
| 50minutes |
Ingredients
- 2 tbsp canola oil
- 1 medium yellow onion finely chopped
- 1/2 tsp salt
- 3 cloves garlic chopped
- 2 tsp grated fresh ginger
- 3 tbsp Indian curry paste
- 1/4 tsp cayenne
- 1/8 tsp cinnamon
- 1 1/2 lbs boneless, skinless chicken cut into 2-inch cubes (about 6 thighs or 3 breasts)
- 1 can tomatoes chopped, (398 mL)
- 1 can full-fat coconut milk (400 mL)
- 1 1/2 cups frozen peas
- fresh cilantro chopped, for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat the canola oil in a large non-stick frying pan over medium-high heat. Add the onion and salt and cook, stirring occassionally, 5 minutes or until the onion softens and just starts to get golden. Stir in the garlic and ginger and cook one minute.
- Stir in the curry paste, cayenne (if using) and cinnamon, then add chicken and stir to coat. Cook three minutes, stirring occasionally, then stir in the tomatoes. Reduce heat to low, cover and cook five minutes.
- Stir in the coconut milk. When the curry starts to simmer again, stir in peas and cook another three to five minutes or until everything is hot. Serve garnished with cilantro.
Recipe Notes
Best Health tip: I pretty much prefer full-fat coconut milk over light. It brings so much more flavour and a luscious texture to the dish. Sometimes the fat will separate away from the liquid in the can — don't worry, just add the can's contents to the curry and stir it in (or give the can a good shake before you open it).
Excerpted from Uncomplicated by Claire Tansey. Copyright © 2018 by Claire Tansey. Food photography by Suech & Beck © 2018. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
