Tuesday, May 13, 2008

Curried Coconut Chicken

I'm always looking for the perfect curry recipe. This one was very good. Next time I make it I will probably omit some of the tomato in the hopes of a more "coconutty" flavor. The original recipe is from allrecipes.com
As always, I've made a few changes and the recipe below is how I prepared it. I made this for some friends and everyone liked it! (Or they are good liars)

Curried Coconut Chicken

2 lbs boneless, skinless chicken breast- cubed
salt and pepper to taste
2 T. Olive Oil
2 T. Red curry paste
1/2 onion thinly sliced
2 carrots, chopped
2 garlic cloves, crushed
1 (14 oz)can lite coconut milk
1 (14 oz) can diced tomatoes, drained
1/4 (14oz) can tomato sauce (will omit next time)
3 T. sugar
1 T. cornstarch
dried, unsweetened coconut

Chop chicken into chunks and salt and pepper. In large skillet over medium high heat, heat oil and curry for 2 minutes. Stir in onion, carrots and garlic. Cook one minute more. Stir in chicken and coat with curry mixture. Cook until chicken is done, approx 10 more minutes.
Add coconut milk, tomatoes and sugar. Stir. Remove approximately 1/3 c. of sauce and mix with cornstarch. Return cornstarch mixture to skillet.
Cover and simmer for 30-40 minutes. Serve with a sprinkling of dried, unsweetened coconut on top and over Basmati rice.

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