Michelle’s Coconut Chicken Curry with a Twist
I am one of those “If it ain’t broke don’t fix it” types, so once I find something I like, I stick with it whether it is a car, a doctor, or a recipe. This recipe is one of those that is so good I have not ventured out to try something new – it’s that good. That being said, I put my own twist on it and have not deviated much since. If you don’t already have your own tried and true curry recipe, check this one out. If you do have one, share, but try this one too – It’s a keeper.
2 Tbsp coconut oil (or olive, vegetable, what ever your preference)
1 white onion
1 green pepper
1 Idaho potato (can substitute russet or gold)
4 Tbsp chopped garlic
1 pound chicken breast
4 Tbsp yellow curry powder
1 tsp brown sugar
1/2 tsp cummin
1/2 tsp dry mustard
1 tsp garlic salt
Fresh basil (or dried basil if you don’t have fresh. I put in roughly 2 Tbsp fresh basil, or 1 Tbsp dried)
Squeeze of lemon
1 (14 oz) can of coconut milk
1/3 cup of chicken stock/broth
** 1/2 Tbsp Cayenne pepper (or adjusted/left out) **
** I add 1 chicken bouillon cube also, but it can be left out **
1. Boil or steam the carrots and potato until tender. Put oil in the pan and cook the chicken while the vegetables are cooking. Shred the chicken. When the chicken is tender take it out and place on plate. Add some oil and stir in garlic, onion and pepper. Add the carrots and potato when they are tender. Then add the chicken back in.
2. Add all spices and pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally for 20 minutes. Serve over steamed rice. ** Do not over cook the vegetables or they will end up too soggy or soft. **
3. Enjoy. Great as leftovers.
The original recipe can be found at: http://allrecipes.com/recipe/michelles-coconut-chicken-curry/detail.aspx