Coconut Curry Chicken - Easy Curry Chicken Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Dice up 5 carrots on a bias cut.

Par cook the diced carrots in boiling water for a couple of minutes, then shock them and set aside.

Dice up 1 onion and place it in a bowl.

Cut the chicken into four halves, removing the tip and back side of each piece at a 45° angle.

Preheat a large Dutch oven on medium-high heat and drizzle in 2 tablespoons of olive oil and 1 tablespoon of butter.

Add the chicken to the pot skin side down and sear until browned, about 5 minutes, then turn and sear the other side for a couple of minutes.

Remove the chicken and place it in a separate dish.

Reduce the heat to medium and add the diced onion to the pot.

After a couple of minutes, add 1 tablespoon of garlic shallot puree or crushed garlic and stir.

Add 4 tablespoons of Jamaican curry, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried thyme, breaking it up with fingers as you stir.

If desired, add 1/8 to 1/4 teaspoon of ground cayenne pepper for extra spice.

After sautéing for a couple of minutes, deglaze the pot with 1 cup of chicken stock and bring it to a simmer.

Add the par-cooked carrots and 113.6 can of coconut milk, stirring to combine.

Adjust seasoning with about 2 teaspoons of kosher salt.

Add the chicken back to the pot and bring it to a boil, then cover and let cook for about 10 minutes until the chicken is cooked through.

Add 2 cups of petite peas to the dish before serving.

Plate the curry over a bed of rice.

Cooking Techniques

Equipment Needed

Spice Level: