Coconut Chicken Curry
I love the taste of coconut! This recipe for my Coconut Chicken Curry uses coconut in three different ways (oil, milk and toasted coconut). This is another of my fake-out meals. By making this curry at home instead of ordering takeout, you are able to indulge in all your favourite flavours with out the added sugar and fillers
Curry Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 4 chicken breasts, cut into large chunks
- 1 cup chicken broth
- 700 ml tomato sauce (I used Roa’s Brand)
- 2 tablespoons arrowroot
- 1 can light coconut milk, 400 ml
- 2 cups prepared brown rice
Garnish Ingredients
- 1 handful cilantro chopped
- Lime zest
- Unsweetened coconut flakes
- 2 cups rice, prepared
Step 1: Instructions for Curry Base
In a dutch oven or large pot, heat olive oil over medium heat. Add the onion, garlic and ginger, stirring occasionally until tender, about 5 minutes. Add the cumin, turmeric, garam masala and curry powder. Stir to combine.
Step 2: Instructions for Browning the Chicken
Add chicken chunks and cook for about 5-7 minutes until slightly brown. Add the chicken broth and deglaze, scraping the brown bites up from the bottom. Add the tomato sauce and stir. Lower the heat and simmer for 20 minutes.
Step 3: Instructions for thickening the Curry
In a small bowl whisk together the coconut milk and arrowroot. Add to the curry, let simmer for a few more minutes until thickened.
Step 4: Instructions for Serving:
To serve, add rice to the bowl, add the chicken curry and top with cilantro, lime zest and coconut flakes. Enjoy!
