Spicy Chicken Coconut Curry Recipe

Name: Spicy Chicken Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ghee (clarified butter); 2 medium onions, chopped; 1 inch fresh ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 tablespoons curry powder; 1 cinnamon stick; 1 -3 dried red chili; kosher salt; fresh ground black pepper; 2 (15 ounce) cans unsweetened coconut milk; 2 cups chicken stock; 4 tomatoes, seeded and chopped; 6 boneless skinless chicken breasts, cut into 1-inch pieces; 1/4 cup cilantro leaf, plus more for garnish; 1 lemon, juice of; mint leaf, for garnish

Servings: persons

3 tablespoons ghee (clarified butter)
2 medium onions, chopped
1 inch fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons curry powder
1 cinnamon stick
1 -3 dried red chili
kosher salt
fresh ground black pepper
2 (15 ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup cilantro leaf, plus more for garnish
1 lemon, juice of
mint leaf, for garnish

1
Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
2
Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
3
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons ghee (clarified butter), 2 medium onions, chopped, 1 inch fresh ginger, peeled and finely chopped, 4 garlic cloves, finely chopped, and more.

Yes, Spicy Chicken Coconut Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken Coconut Curry

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