CHICKEN AND COCONUT CURRY

Chicken and Coconut Curry image

A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.

Provided by stormylee

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons soy sauce
2 tablespoons ground cumin
3 tablespoons mild curry paste
1 tablespoon ground turmeric
2 garlic cloves, crushed
4 tablespoons sweet chili sauce
3 sticks lemongrass, finely chopped
4 chicken breasts (130 g each)
5 tablespoons peanut butter
300 ml coconut milk
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

Steps:

Cut chicken breasts into 2 cm pieces.
Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
Add chicken and stir to coat well.
Cover and refrigerate overnight (or during the day) to marinate.
Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
Discard kaffir lime leaves.
Serve with coconut rice.

Nutrition Facts : Calories 552.5, Fat 40.6, SaturatedFat 20.4, Cholesterol 92.8, Sodium 1707.2, Carbohydrate 10.5, Fiber 2.1, Sugar 2.4, Protein 40.4

*** Explore more Chicken And Coconut Curry Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #fruit #poultry #asian #nuts #chicken #stove-top #coconut #meat #chicken-breasts #equipment