Coconut Curry Chicken
Feb 27, 2019 11:00AM
By Lana Granfors
Story by Lana Granfors
Photos by Kara Stewart
This month’s recipe is quite flavorful and comes together fairly simply. With a blend of spices for an amazing taste, it could end up being one of your favorite weeknight go-to dishes. As a side note, the garam masala can either be purchased or easily made. Enjoy!
Coconut Curry Chicken
Serves 4 – 5
Prep Time: 15 minutes plus blender processing time
Cook Time: 50 minutes - 1 hour
Cook Time: 1 hour 10 minutes -1 hour 20 minutes
2 T butter
1 large onion, thinly sliced
1 1⁄2 tsp. fresh ginger, grated
1 1⁄2 tsp. minced garlic
1 14.5 oz. can tomato sauce
1 tsp. chili powder
1 1⁄2 T ground coriander
2 tsp. ground cumin
1⁄2 tsp. garam masala
1 T olive oil
1 cup coconut milk
1 lb. grilled boneless chicken breast, cut into
1 1⁄2 inch cubes
2- 3 T maple syrup or sweetener of choice
Directions Butter Sauce:
STEP 1: Melt the butter in a heavy pot or dutch oven over medium heat. Add the onions and sauté until they start to sweat, about 5-7 minutes. Onions should be translucent, not browned.
STEP 2: Add ginger and garlic and stir, letting cook for about 30 seconds. Add the can of tomato sauce along with chili powder, coriander, cumin and garam masala. Continue to cook for 5 more minutes.
STEP 3: Remove from heat. Carefully add the mixture to a blender (sauce will be hot) and blend until smooth. You may need to add a few drops up to 1/4 cup of water to help it blend. Depending on how powerful your blender is, you may need to blend the mixture in two batches. Hold lid of the blender down with a kitchen towel when blending to avoid accidents.
STEP 1: Heat the oil in heavy pot over medium heat. Add the chicken and cook for about 5-6 minutes, stirring allowing the chicken to brown on all sides. Add the butter sauce to the pot and heat everything through, about 2-3 minutes. Once it starts to bubble, add the coconut milk and maple syrup or sweetener of choice, to taste. When the sauce regains a simmer, continue to cook for a half hour. Serve over basmati rice or with naan bread. (Pictured served over Basmati Rice Medley, a drizzle of coconut milk and garnished with fresh parsley.)
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