eMom Recipe Wiki | Coconut Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

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Stirfy

Have ready:

  • 1 lb. chicken breasts or boneless chicken thighs

Season with:

  • Salt and pepper to taste and maybe splash of lemon juice

Heat in a skillet, over high heat:

  • 1 tbsp. olive oil

Add chicken. Brown on both sides. Remove from pan.

Add:

  • 1/2 an onion, chopped
  • couple carrots, peeled and sliced
  • couple handfuls of green beans

Cook up until onions are limp. Add:

  • 1/2 c. peas, thawed or frozen
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped with gloves on
  • 1 tbsp. chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped

Cook until the vegetables are soft, about 5 mins. Add and bring to a boil:

  • 1 c. coconut milk
  • 1/3 c. golden raisins
  • 3/4 tbsp. curry powder
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice

Add the chicken, reduce the heat, simmer for 20 mins. for breasts, 25 mins. for thighs, or until the sauce is thickened and the chicken is cooked through. If it gets too thin add a little more coconut milk. Serve with rice.

Serves: 2
Cooking time: about 40 minutes

Comments

3 Responses to Coconut Chicken Curry with Vegetables
1
Leanna says:

Do you cut the chicken up or leave it whole?

2010-02-02 17:19:42 -0800
2
Talia says:

We left it whole when we did it. If they were ginormous pieces of chicken you might cut it up I suppose. You wouldn’t have to cook it as long.

2010-02-02 17:27:04 -0800
3
Leanna says:

Really good! I doubled everything except for the chicken, and it served four without seeming stingy on the meat.

2010-02-05 15:20:18 -0800