Chicken in Coconut Curry (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 chicken breasts, no skin or bone, chopped into 1-inch chunks
02 -
1 teaspoon salt, split into two portions
03 -
2 teaspoons ground curry powder
04 -
1/4 teaspoon chili seasoning
05 -
1/2 teaspoon black pepper
→ Aromatics and Sauce
06 -
1 medium red onion, diced
07 -
1 jalapeno pepper, finely chopped after removing seeds
08 -
5 garlic cloves, crushed
09 -
1 tablespoon olive oil
10 -
1/4 teaspoon ground ginger
11 -
1 tablespoon dried basil leaves
12 -
1 can coconut milk (14 oz; can use light variety)
13 -
1/2 cup heavy cream
14 -
1 tablespoon cornstarch or cornflour
→ Serving Suggestions
15 -
3 to 4 cups of warm cooked rice
# Instructions:
01 -
Slice chicken breasts into 1-inch cubes and toss them into a medium-sized bowl.
02 -
In a separate bowl, blend the curry powder, 1/2 teaspoon salt, black pepper, and chili powder. Sprinkle the mix on the chicken, stirring well to coat every piece.
03 -
Pop the bowl in the fridge. Let it sit for 1-2 hours to soak in the flavors.
04 -
Warm up a nonstick pan with olive oil over medium heat. Add in onion, garlic, jalapeno, basil, and ginger. Stir until the onion looks clear.
05 -
Toss the marinated chicken and the leftover 1/2 teaspoon salt into the pan. Stir and cook for 5-6 minutes until the pink color disappears.
06 -
In a bowl, whisk together the coconut milk, heavy cream, and cornstarch until the liquid looks smooth without lumps.
07 -
Pour the sauce into the pan while whisking constantly. Let it cook, stirring, until it slightly thickens and bubbles pop on the surface.
08 -
Lower the heat and let everything gently bubble for 5-10 minutes. Serve it hot over freshly cooked rice.
# Notes:
01 -
Want it spicier? Leave the jalapeno seeds in or toss in extra chili powder.