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Chicken Coconut Curry

Discussion in 'Food Recipes' started by bostongal, Jun 20, 2010.

  1. bostongal

    bostongal Well-Known Member

    This is a very easy, very forgiving recipe. Please feel free to add any vegetable to this that you would enjoy.

    Here's what I usually use (amounts can be adjusted up or down to suit) -

    1/2 onion, diced
    1 red pepper, seeded and diced
    1 or 2 boneless skinless chicken breasts (can also use leftover chicken - just add at the end)
    1 14 oz. can of diced tomatoes, drained (I like fire roasted but any will do just fine)
    1 14 oz. can of artichoke hearts in water, drained and cut in half
    1 14 oz can of Coconut Milk
    1 6 oz. container of yogurt - I use Greek yogurt
    Olive oil for pan


    Spice Mix:
    1 tsp cumin
    1 tsp coriander
    1 tsp chili powder
    1 1/2 tsp curry powder (you can use more or less depending on curry heat & preference)
    1/2 tsp cinnamon
    1/4 tsp cardamom
    1/8 tsp ginger
    1 T brown sugar or raw cane sugar (you can leave out if you prefer)
    1 tsp salt
    1 tsp black pepper

    Place olive oil in large skillet and add onion & red pepper. Cook until softened and add chicken. When chicken is browned add spice mix, cook for 2-3 minutes then coconut milk, artichoke hearts and diced tomatoes. Heat through and add yogurt - do not let the sauce boil.

    Serve with rice and plenty of chopped cilantro on top.

    Meg
     
  2. Corky

    Corky Well-Known Member

    MY mouth is watering!!! Thnx, it is copied and on this weeks menu!! :smile:
     

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