Coconut Curry Chicken
Nutrition chart of bengali style chicken curry with potatoes.
Recipe Summary Coconut Curry Chicken
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!Ingredients | Chicken Potato Curry Kerala Style Without Coconut2 skinless, boneless chicken breast halvessalt and ground black pepper to taste1 tablespoon vegetable oil2 green onions, chopped1 tablespoon curry paste, or more to taste⅓ cup chicken broth½ cup coconut milk1 tablespoon fresh lime juice2 teaspoons chopped fresh cilantroDirectionsPlace the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.Info | Chicken Potato Curry Kerala Style Without Coconutprep: 20 mins cook: 35 mins total: 55 mins Servings: 2 Yield: 2 servings
TAG : Coconut Curry ChickenWorld Cuisine Recipes, Asian,