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, recipe follows; 2 medium onions, chopped; 1 -inch piece ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 tablespoons Curry Powder, recipe follows; 1 cinnamon stick; 1 to 3 dried red chiles; Kosher salt and freshly 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 strips; 1/4 cup cilantro leaves, plus more for garnish; 1 lemon, juiced; Mint leaves, for garnish; Ghee:; 1 pound unsalted butter; Curry Powder ( Garam Masala):; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon cardamom seeds; 1 tablespoon whole black peppercorns; 1 teaspoon fennel seeds; 1 teaspoon mustard seeds; 1/2 teaspoon whole cloves; 2 dried red chiles, broken in pieces, seeds discarded; 2 tablespoons turmeric; Read more at: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe.html?oc=linkback

Servings: persons

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1 -inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly 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 strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
Ghee:
1 pound unsalted butter
Curry Powder ( Garam Masala):
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe.html?oc=linkback

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. 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. 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.
2
Ghee:
3
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
4
Curry Powder ( Garam Masala):
5
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

1605

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 29 ingredients. The key ingredients include: 3 tablespoons Ghee, recipe follows, 2 medium onions, chopped, 1 -inch piece 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.

That's it — enjoy your meal!

Spicy Chicken Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions