An incredible and delicious
chicken curry entree
to warm your soul...
Servings: (6 to 8)
Prep: 5 Minutes
Cook: 1 Hour-20 Mins.
2 tablespoons extra virgin olive oil
2 tablespoons curry powder
1/2 onion, thinly sliced
½ red bell pepper, thinly sliced
2 garlic cloves, minced
Pinch of red pepper flakes
1 stick of lemon grass
--(or 1 teaspoon lemon grass paste)
3 boneless skinless chicken breasts, cut into ½” cubes
1 teaspoon kosher salt
1/2 teaspoon white pepper
|Lemon Grass Paste|
found in the produce
section of market
1 (14 oz. can) coconut milk (not lite, or cream)
1 (14 oz. can) diced tomatoes, with juice
1 (14 oz. can) tomato sauce
3 tablespoons honey
--Prepared steamed Jasmine rice
--Prepared steamed broccoli
Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.
Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.
Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds.
Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring.
Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine.
Stir to combine, and bring to a gentle boil. Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld.
(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)
Toss stick of lemon grass (if using).
Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!