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Coconut Chicken Curry

Coconut Chicken Curry

After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
Yield:
4 large servings
Servings:
4

Ingredients

  • 4 tablespoons curry powder
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons white sugar
  • salt to taste
  • 3 skinless, boneless chicken breast halves, cut into bite-sized pieces
  • (14 ounce) can coconut milk
  • 1 cup plain yogurt
  • 4 tablespoons butter
  • 1 splash lime juice
  • 1 lime, cut into wedges

Directions

Step 1
Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.

Step 2
Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

Step 3
Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Cook’s Notes:

I always make my version of buttered lentils when I make this recipe.

Nutrition Facts (per serving)

439
Calories
27g
Fat
29g
Carbs
24g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 439
% Daily Value *
Total Fat27g 35%
Saturated Fat10g 52%
Cholesterol85mg 28%
Sodium218mg 9%
Total Carbohydrate29g 11%
Dietary Fiber7g 26%
Total Sugars16g
Protein24g
Vitamin C11mg 55%
Calcium244mg 19%
Iron5mg 29%
Potassium580mg 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved

source by allrecipe

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