Spicy Coconut Curry Chicken
A Little Personal History
I love Indian cuisine! Especially dishes cream dishes using curry served over rice. Here’s my favorite chicken curry dish 🙂
Chicken curry is a common delicacy in the Indian subcontinent, Southeast Asia, as well as in the Caribbean (where it is usually referred to as “curry chicken”). A typical curry from the Indian subcontinent consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
https://en.wikipedia.org/wiki/Chicken_curry
| Prep Time | 20 minuters |
| Cook Time | 45 minutes |
| Passive Time | 4 hours |
| Servings |
people
|
Ingredients
- 4 boneless/skinless chicken breast cut into 1 inch strips
- 1 quart Buttermilk Marinade
- 4 cups Yellow Rice
- 1 quart Coconut Curry Sauce
- ¼ cup cilantro leaves plus more for garnish
- 1 lemon juiced
- salt and pepper to taste
- Mint leaves for garnish
Ingredients
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Instructions
- Cut chicken breasts to desired length and width.
- Place chicken strips in marinade, as per directions, for 4 hours.
- Prepare yellow rice per instructions.
- Prepare Coconut Curry Sauce per instructions.
- In an uncovered large skillet, on medium-low heat, cook Coconut Curry Sauce until the sauce has thickened, about 20 minutes.
- Increase heat to medium, add the chicken, cilantro, and lemon juice and cover. Continue to simmer, stirring every 5 minutes, until the chicken is cooked through, about 10 to 15 minutes (if sauce begins to boil, reduce heat to medium-low.)
- Transfer chicken into glass or other heat-retaining bowl.
- Transfer Rice into serving bowl.
- Salt and pepper to taste. Garnish with cilantro and mint leaves.
Recipe Notes
Advanced Preparation:
Steps 1 – 4: Marinated Chicken breasts, rice and sauce can be done in advance and refrigerated or frozen till needed.
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