Coconut curry chicken is a warm, spicy, comforting dish, perfect for the cold weather. This dish is made with boneless skinless chicken breast, diced tomatoes, and spices. Instead of using rice I used quinoa, and unlike many of the recipes out there, there is no sugar added.
3 cloves of garlic
1 medium onion
2 chicken breasts (skinless, boneless)
1 tbsp. each of cumin, garam masala
2 tbsp. each of curry powder, ground coriander
1 can of diced tomatoes (~450 g)
1 1/2 cups of premium-quality coconut milk
2 tbsp. butter
Chop the onion and garlic, and sautée while covered in 1 tbsp. of butter until soft, approximately 5 to 10 minutes.
Add all of the combined spices and sautée for approximately 5 minutes.
Add the can of diced tomatoes and mix. Simmer for another 5 minutes. One variation for this recipe of coconut curry chicken is that I would perhaps have puréed the tomatoes before adding them.
Next, add 1 1/2 cups of premium-quality coconut milk. I prefer premium-quality everything, so if there’s a better option I’ll get it!
I add the coconut milk to a bowl first and whisk it to make sure it’s well-mixed, otherwise the fat rises to the top.
Mix everything well together and simmer for 15 minutes covered.
Once the timer is up, continue simmering for another 20 minutes uncovered so that it can reduce. The coconut curry chicken sauce should be a reddish brown colour when it’s done.
Now plate and serve!
And here it is from a different angle!
I hope you enjoy the recipe!