Curried Coconut Chicken Recipe
The list of ingredients for this curried coconut chicken recipe may seem long, but it's a very quick recipe to make. Once you have all of the ingredients assembled, it is very easy to put together.
Ingredients
- 3 chicken breasts, boneless skinless, or 5 to 6 boneless chicken thighs
- 1 tablespoon oil
- 1 tablespoon curry powder, or curry paste
- 2 cloves garlic, minced
- 2 teaspoons lemon zest, grated
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sugar, optional
- 1/2 teaspoon salt
- 1/4 teaspoon chili paste, or hot pepper sauce
- 1/4 teaspoon pepper
- 3 cups mushrooms, sliced
- 2 carrots, sliced
- 1 onion, sliced
- 3 tablespoons lemon juice
- 1 1/2 cups coconut milk
- 1 cup frozen peas
- 1/4 cup coriander, chopped fresh
Instructions
- Cut the chicken into bite-size chunks. In large heavy saucepan, heat 2 teaspoons of the oil over medium-high heat. Cook the chicken, stirring often, for 2 minutes to brown slightly. Transfer to a plate.
- Add the remaining oil to the pan and reduce the heat to medium. Add the curry powder or paste, garlic, lime zest, coriander, cumin, sugar, salt, chili paste and pepper. Cook, stirring, for 1 minute. Add the mushrooms, carrots, onion and lime juice. Cook for 10 minutes or until mushrooms turn golden and no liquid remains.
- Pour in the coconut milk and cooked chicken. Bring the mixture to a boil. Cook for 5 minutes. Reduce the heat to medium. Stir in the peas. Cook for a few minutes to heat the peas and tomatoes. Add the fresh coriander and cook for 1 more minute.
Nutrition
Calories: 448kcalCarbohydrates: 14gProtein: 41gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 108mgSodium: 527mgPotassium: 1254mgFiber: 3gSugar: 5gVitamin A: 5241IUVitamin C: 15mgCalcium: 68mgIron: 5mg
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